I am obsessed with gingersnaps and even more obsessed with molasses cookies. Some of the best molasses cookies I have ever had are from Sofra Bakery, which I pick up at the farmer’s market in Copley Square. I found the recipe online and had to make my own rendition at home. Instead of using granulated sugar to roll the cookies in, I use turbinado sugar which gives an extra sugar crunch and gives the spicy, soft cookies a beautiful gleam from the sugar crystals. I am definitely making these to give out for holiday gifts for friends and family.
Adapted from Sofra Bakery & Cafe, Cambridge
- 1 1/2 cups flour
- 1 and 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger, freshly grated if possible
- 1/2 tsp nutmeg (optional, makes the cookies more pumpkiny tasting)
- 1/3 cup canola oil
- 1/3 cup molasses
- 1/4 cup brown sugar, 1/4 cup white sugar
- ~1/4 turbinado or sugar in raw cup before the cookies are baked
- 1 large egg
Combine flour, baking soda, salt and spices in a bowl. In the bowl of a mixer, combine oil, molasses, sugars and egg and beat with paddle attachment for about 15-20 seconds, until well combined, but not too airy. Slowly add dry ingredients into the wet ingredients and mix until just combined.
Chill the dough for 2 hours and allow to come to room temperature before baking. Use a small ice cream scoop (about 1 tbsp or so) and then roll dough into a small ball with you hands and lightly coat about 1/2 of the ball by rolling it in a bowl with ~1/8 cup turbinado sugar. Refrigerate the dough balls for an additional hour.
Preheat oven to 350 degrees. Place parchment paper on a cookie sheet. (I believe parchment works best. I tried with a silpat and the silpat undercooks the cookies, so add a few more minutes to the cook time).
Place onto a cookie sheet and bake for about 10-12 minutes. (They will appear undercooked, but will continue to set as they cool).