How do you like your Molasses Cookies? With my forever-favorite recipe, it's your choice! Just vary the baking time for "soft" or "chewy" or "crisp" molasses cookies!
A neighbor captured this scene on eight-millimeter film in the 1960s. A few kids are circled round a wooden ice cream bucket on a summer day. We take turns cranking the handle, the bigger kids helping the littler ones as the ice cream thickens. As the film rolls in my memory’s eye, our laughs and jostling occur in jerky slow-motion. A grown-up removes the creamy-pink paddle. Pudgy fingers reach toward it for the first tastes.
How things change! How things stay the same!
Last year, a friend persuaded me to purchase an electric ice cream maker. “You’ll use it all the time,” she promised. She was right: I keep the bowl in the freezer so unusual flavors of homemade ice cream are no more than an hour away, no ice, no rock salt, no mess.
Pair up Molasses Cookies with MOLASSES ICE CREAM. For one quart, mix 3 ounces cream cheese, 1/2 cup brown sugar and 1/3 cup mild or blackstrap molasses in a blender until smooth. With the motor running, add 2 cups half-and-half. Transfer to an ice cream freezer and process as directed.
Chill: At least 2 hours
Shape and bake: 45 minutes
Makes 5 dozen small cookies
- 3/4 cup salted butter, room temperature
- 1 cup (200g) sugar
- 1/4 cup (70g) mild or blackstrap molasses
- 1 large egg
- 2 cups all-purpose flour, fluffed to aerate before measuring or 250g
- 2 teaspoons baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon table salt
- About 2 tablespoons additional sugar for rolling (don't skip this step!)
MIX DOUGH Cream butter and sugar with an electric mixer in a large bowl. Add molasses and egg and combine well. Stir together dry ingredients in a separate bowl, then combine well with butter mixture.
CHILL DOUGH Gather dough into a round, cover with plastic wrap and chill until ready to bake, at least 2 hours or overnight.
ROLL, SUGAR & BAKE Heat oven to 375F. Between your hands, roll into 1-inch balls (about 12g in weight), then roll in sugar. Place on baking sheet, about 20 cookies per sheet. Flatten each cookie slightly with bottom of a glass. Bake at 375F for 8 – 11 minutes, the shorter time for "soft" cookies, the longer for "crispy", somewhere in the middle for "chewy". Cool on a rack or on paper towels.
If there's ever a reason to get an ice cream maker, it's this recipe for Molasses Ice Cream. Both at once, it's unusual and completely familiar. If you like the flavor of molasses, you'll love the rich creaminess of molasses ice cream. Yummy! (And if you don't? Well, other unusual ice creams are just a churn away using this recipe for Chameleon Ice Cream).
More Recipes for Old-Fashioned Classic Cookies
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