Big Soft Molasses Cookies
Enjoy these Big Soft Molasses Cookies with some milk, tea, or coffee
- Prep Time: 10 minutes plus at least 1 hour of rest time
- Cook Time: 10 minutes
- Total Time: 20 minutes + rest time
- Yield: 3 to 4 dozen depending on how big you cut them
- Category: dessert
- Method: baking
- Cuisine: Canadian
Ingredients
4½ cups unbleached all purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon cloves
2 cups Fancy or Cooking Molasses
1 cup butter
4 level teaspoons baking soda
Instructions
- Combine the flour, salt, baking powder, ginger, cinnamon, and cloves in the bowl of a stand mixer.
- Add the molasses and butter to a fairly large heavy-bottomed pot over medium heat on the stove. Once the butter is melted and the molasses is runny, add the baking soda and stir. The mixture will puff up quite a bit so that’s why you need the fairly big pot. Remove from heat and let cool to room temperature.
- Pour the molasses mixture into the flour mixture and mix on medium until well-combined. Transfer the dough to a glass bowl and cover with plastic wrap for 1 to 2 hours.
- Preheat the oven to 350℉.
- Divide the dough into two or three pieces and—on a well floured surface, with a well-floured rolling pin—roll each doughball out to about ¼ inch (1 cm) thickness. Cut into desired shapes, place an inch apart on parchment-lined baking sheets.
- Bake for 10 minutes. Cool on the pan and transfer to a rack.
- Store in an airtight container. They freeze well.
Keywords: Big Soft Molasses Cookies
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