This is the other recipe mentioned yesterday in the Chocolate Chocolate Chip Cookie recipe, and quite similar to the same cookie method utilizing the simple creaming of the butter and sugar then adding the egg and molasses and finishing with the dry ingredients. Tiny scoops of these baked for just 12 minutes and before you know it, you have about 50 tiny spicy molasses cookie morsels. There were about 10 more dough balls that baked on a separate sheet pan. You may need two pans to bake all of them simultaneously.
For those following a Weight Watcher plan they are only 1 point each. Again, Monique found this one in the Weight Watchers Annual Recipes for Success 2003 issue on page 54 in the Desserts section. These cookies were a part of the dessert treats at the hosted jewelry party Monday evening. The original recipe called for baking just 8 minutes but we found this too short a time for our oven, so we extended it another 4 minutes, your baking time may vary as well depending you your oven.
| Ingredients | ||
| 2 | Cups | All-purpose flour |
| 2 | Tsp | Baking soda |
| 1 ¼ | Tsp | Cinnamon, ground |
| ¾ | Tsp | Ginger, ground |
| ¼ | Tsp | Nutmeg, ground |
| 1/8 | Tsp | Cloves, ground |
| 1/8 | Tsp | Salt |
| 1/3 | Cup | Butter, softened |
| 1 | Cup | Dark brown sugar, packed |
| 1 | Lg | Egg |
| 2 | Tbsp | Molasses |
| 2 ½ | Tbsp | Sugar, granulated |
| Cooking spray | ||
| Procedure Steps | |
| 1. | Preheat oven to 350° F. |
| 2. | Lightly spoon flour into dry measuring cups then level with a knife; then combine it with the baking soda cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl. |
| 3. | Beat the butter and brown sugar with the whip attachment in a mixer until light and fluffy, then gradually add the egg and molasses and continue to beat well. Gradually add the dry ingredients and beat until blended. |
| 4. | Scoop or spoon teaspoonfuls of the cookie dough and roll them into the 2 ½ tablespoons of sugar. Place the balls onto a baking pan that has been lightly coated with the cooking spray, be sure the dough is about 1 ½ inches apart, this will allow room for them to spread while baking. |
| 5. | Bake in the preheated oven at 350° F for 12 minutes or until done. Allow to cool on pans for a few minutes or until firm and then transfer the cookies to a wire rack to cool completely. Transfer to an airtight storage container. |
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Raw dough |
Baked cookies cooling |
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Click on images for a larger view. |
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14 responses so far ↓
1 sippitysup // Oct 8, 2009 at 1:36 pm
These certainly are seasonal little balls of flavor! GREG
2 averagebetty // Oct 8, 2009 at 1:50 pm
Those cookies look delicious… I sure wish I had an oven big enough to accommodate that giant cookie sheet!
3 Alta // Oct 8, 2009 at 1:51 pm
I LOVE molasses, and old-fashioned molasses cookies like this. Definitely on my holiday list (gluten-free, of course). Yum!
4 Ryan Boudreaux // Oct 8, 2009 at 1:58 pm
AB: The cookie sheet looks larger in the image than in reality, it is only 18″X12″, or commonly known in the restaurant biz as a 1/2 size sheet pan.
Alta: Please post up your gluten-free variation when you make them, my dad would love them!
5 pegasuslegend // Oct 8, 2009 at 2:02 pm
I love molasses cookies! these look terrific!
6 theUngourmet // Oct 8, 2009 at 3:05 pm
This is one of my son’s very favorite cookies! 😀
Thanks for the great recipe and instruction.
7 redkathy // Oct 8, 2009 at 4:49 pm
Your instruction makes it sound so easy and I do so love molasses. I’m thinking I should try these. See, I’m not much of a baker…. Actually, I’m pretty terrible, don’t know why. (I think it’s a mental thing)
Thanks for the inspiration!
8 Marillyn // Oct 8, 2009 at 5:59 pm
These are for sure GREAT fall and winter cookies!! There is something spicy and comforting about these cookies that make ideal for the cooler weather.
9 Jessie // Oct 8, 2009 at 7:15 pm
oh gosh, I love these cookies! I usually call them ginger snaps and I could have these cookies all year around
10 lululu // Oct 9, 2009 at 2:14 am
perfect treat for fall!
11 Debi (Table Talk) // Oct 9, 2009 at 7:25 am
Ahh…ginger, nutmeg, and cloves—the fragrance of fall. –Will try a batch of these in the weeks ahead.
12 sizzlechef // Oct 10, 2009 at 4:59 am
Simply delicious ! Thank you very much for sharing. Cheers !
13 Beth // Nov 17, 2010 at 10:16 am
Love cookies with spice and molasses!
Awesome and thanks!!
14 Ingeborg // Nov 22, 2010 at 2:11 pm
These wee cookies look marvellous. Thank you for the share, Ryan.