As I’m writing this, we seem to be on day 852 of a heat wave in southern california. Actually I think it’s maybe day 6 but it feels like forever when you don’t have a/c and the electricity keeps flickering on and off- putting you in an endless cycle of reprogramming the clock on the stove.
While the sweltering air settles around my home, I decided I cannot be defeated in my welcoming of autumn and I’m baking you a delicious molasses cookie recipe that pairs wonderfully with a cup of tea (chai was my choice).
Recipe Vlog ~ Molasses Cookies
I’m filming a recipe for the very first time to encourage those of you who think you can’t bake- to give it a go! It’s super easy and you’ll be pleased with the results if you follow along. :)
Molasses Cookies
Dry ingredients
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Wet ingredients
3/4 cup butter, softened (unsalted or salted, I only use salted for everything I make)
1 cup packed brown sugar
1 egg
1/4 cup unsulphered molasses
1 teaspoon vanilla extract
For Later
1 small bowl of around 1/2 cup granulated sugar for later use
Instructions
In a medium bowl- combine all dry ingredients - flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In the bowl of your mixer (or just a separate bowl if mixing by hand), add the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the egg, molasses and vanilla and mix well.
Slowly add the bowl of dry ingredients to the wet ingredients and mix as you add it.
Cover the bowl with a towel and refrigerate for an hour.
When your hour is almost up, preheat your oven to 350 degrees F.
Line baking sheets with parchment or silicone baking mats.
At 1 hour- get the dough out of the fridge.
Grab your 1 small bowl of granulated sugar.
Form balls with your dough that are approx 1 1/2-2 inches in diameter.
Roll the ball in the bowl of sugar and then place the ball on the baking sheet.
Space them a couple inches apart- they shouldn’t spread too much if the dough is cold enough from your hour in the fridge.
Bake for 12-14 minutes.
Let them cool on the baking sheet.
Enjoy.
Alterations-
You can easily alter the spices in the recipe if you prefer certain flavors over others. For example, I love cinnamon so I tend to be a little heavy handed with it. If there’s a spice you prefer, give it a “heaping” spoonful rather than leveled off, just for a little extra kick.
But please don’t try this if it’s your first time baking and then say it didn’t turn out well. :)
Also, if you’d like your cookies to be fluffier you can use vegetable shortening (crisco) instead of butter (equal measurements). Butter gives them a flatter appearance.
Currently Reading:
I mentioned before that I was going to read The Familiar by Leigh Bardugo and I was hesitant because I DNF’d Ninth House. Well, I wanted to let you know I read The Familiar and it was really good!
If you’re looking for a gothic tale set during the Spanish Golden Age in Madrid with magic shows and housemaids I recommend it.
I’m in middle of reading The Bellwether Revivals by Benjamin Wood and I’m loving it. It easily fits into the Dark Academia genre which is perfect for this time of year.
I also just started Witch of Wild Things which is lovely so far.
What are you reading? Let me know if you try the recipe!
x,
Courtney
Music in vlog: Indi’s Waltz by John Hayes via uppbeat.io
I will definitely need to make these. I miss the goodies you would leave at my door.