Sarasota's Molasses Cookies

1-3h
Prep Time

8-12m
Cook Time

1h 8m
Ready In

Recipe: #3245

November 30, 2011

Categories: Eggs, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day July 4th, Labor Day, Mothers Day, New Years, Picnic, Thanksgiving, Oven Bake, more

recipe by:
Kchurchill5

"One of the few cookies I make at Christmas. I'm not a big baker, but I love this recipe. My friend (fellow chef) stopped over and brings his best baking sheets and cookie molds, so it was fun to make them. This is a nice soft molasses cookie, the right amount of spice and a little sugar on top makes the cookie perfect. As I said, I don't bake much, but this to me is a perfect cookie."

Original is 14 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (59.3 g)
Calories 248.2
Total Fat - 10.4 g
Saturated Fat - 1.9 g
Cholesterol - 16.3 mg
Sodium - 223.3 mg
Total Carbohydrate - 36.4 g
Dietary Fiber - 0.6 g
Sugars - 15.5 g
Protein - 2.4 g
Calcium - 30 mg
Iron - 0.8 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step 1

Dough ... First, sift the flour and add to a large bowl. Then add the brown sugar, baking soda and all the spices, mix well, and set to the side. Make sure to sift the flour.

Step 2

Wet Ingredients ... In the microwave, add the butter to a small bowl and microwave until melted. You want 3/4 cup melted; then stir in the molasses, and the egg, a little at a time so the egg doesn't scramble. Mix well to combine. Add that mixture to the dry ingredients, mixing well to combine all the ingredients. Cover the dough with plastic wrap and chill at least 1 hour - 2-3 works best for me.

Step 3

Form ... Use a melon baller or small ice cream scoop to get the exact amount every time - if you want. Roll into small balls ... I like the size of a walnut or similar size. And I take my time to make them nice and round. Don't rush it.

Step 4

Bake ... Lightly dust the un-greased cookie sheet with some of the sanding sugar. Just a few teaspoons. Then, add the cookies about 2" apart, but I prefer to use parchment paper on the pan first, for easy clean up. Then I press down slightly with a glass or anything flat - I press mine down, because I like my cookies thin and not cracked too much. But you can make them either way you like. I also like to run my finger around the cookie to make it perfectly round, then I dust it with a little of the sanding sugar. Bake on the middle shelf, 375 degrees for 8-12 minutes until golden brown.