Molasses Cookies

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

Makes about 2 dozen small cookies
  • 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).

After dough is chilled, roll molasses cookie balls in turbinado sugar for an extra crunch.
Place molasses cookie dough on silpat or parchment and press dough slightly. 
Let baked molasses cookies cool and enjoy.

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