I’m sorry there haven’t been very many cookies on here of late. I’ve got cookies for you today at least.
There might be a whole lot more cookies around here in the coming months. Not just to you computer screen but possibly to your doorstep. I made these cookies as I was being filmed. Thankfully I’m not an introvert and it didn’t phase me. Well, the rolling cookies with my left hand so it looked better in the shot was hard but the rest of it was easy peasy.
You see, we might be doing a kickstarter. I’m not going to say too much about it now because if/when we do decide to actually run the campaign it will be on here plenty. More than necessary I’m sure.
Enough of that. Back to the cookies. There is a local restaurant that makes the most amazing dinner plate sized chewy molasses cookies. No one needs to eat a dinner plate sized cookie. Unless you do, in which case I don’t judge. I wanted a smaller cookie that was equally chewy and dark. And these are just right. They are made almost exactly like snickerdoodles but have more depth of flavor because of the molasses and spices. Perfect with a cup of tea.
The entire batch was gone within 24 hours thanks to the filming crew on Saturday and my lovely tamale making friends who came over Sunday. Somehow you just don’t feel as bad eating 17 small cookies than you do for eating one bigger than your plate. Right? Right.
Ginger Molasses Cookies (makes about 3 dozen)
adapted from Martha Stewart
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes. Cool 1 minute on baking sheets; transfer to racks to cool completely.