My dad LOVES Molasses cookies! He found a small cafe on one of his cycling adventures that bakes a Molasses cookie that he fell in love with. He brought me some and asked if I could figure out how to make them. At 86 years old, any man who can cycle 25 miles one way to visit a cafe to buy his favorite cookie, deserves to have his daughter try her best to replicate them. So, after a bit of research and 8 batches of cookies later. Yes, we ate lots of Molasses cookies in the process. I created my version of the little cafe’s Molasses cookie. Mine are bolder, spicier, bigger and better! A special cookie created for, and named after my dad. 🙂
Servings: 12 giant cookies
Cook Time: 10-12 minutes
Temperature: 375 degrees F.
- 1 cup dark brown sugar (You can substitute light brown sugar)
- 3/4 cup shortening or unsalted butter softened to room temperature
- NOTE: If you use all butter instead of shortening, the flavor is not affected much, but the texture of the cookie will be different.
- NOTE: If using all butter instead of shortening, ELIMINATE the 3 Tbs. of butter (next ingredient in the list)
- 3 Tbs. unsalted butter softened to room temperature
- NOTE: Eliminate the 3 Tbs. of butter if using butter instead of shortening in the first step.
- 1 large egg at room temperature
- 1/4 cup + 1 Tbs. unsulphered molasses. (Either regular or robust work well. I prefer either Grandmas brand for regular or Brer Rabbit for robust. I like the flavor and texture of these brands)
- 2 1/4 cups of unbleached flour (I prefer King Arthur brand to the higher protein content)
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/4 tsp. salt
- 1/2 cup of granulated sugar
- 1/4 cup of raw or Turbinado sugar (optional)
Whisk together the flour, salt, baking soda, cinnamon, ginger and cloves. Set aside.
In a mixing bowl, combine the sugar and butter on medium speed for 2 minutes until lighter in color and fluffier in texture.
Add in the egg. Beat on low speed until egg begins to become incorporated into the dough about 30 secs. to 1 minute. Beat on medium speed for 1 minute. The egg will be completely incorporated into the butter sugar mixture.
On low speed, add the dry ingredients. Mix until most of the flour mixture has been incorporated. You may need to finish mixing by hand. The dough should be thick. Do Not over mix the dough in the mixer once the flour has been added in. Only mix long enough on low to incorporate the flour into the dough.
Cover the dough and chill for an hour.
Pre-heat the oven to 375 degrees. Use a thermometer to make sure that your oven is 375 before baking the cookies.
Line your cookie sheets with parchment paper.
Mix the granulated and raw sugars together.
Use a 1/4 of a cup which is the same as an ice-cream scoop (I use a scoop) or 4 Tbs. spoons, to scoop balls of dough onto the parchment paper lined cookie sheets.
Dip each cookie ball into the sugar mixture. Place the cookie balls onto the parchment paper prepared cookie sheets.
Note: Use light colored cookie sheets for these cookies.
Place the 4 or 5 cookies on a cookie sheet at least 2 inches apart allowing room for the cookies to spread. They will be big! 🙂
Bake for 10-12 minutes at 350 degrees F. WATCH to be sure that you do not over cook these cookies. They are done when the edges are set, the tops start to crack and the middles are set, but look slightly under cooked.
Press each cookie ball down slightly down with the back of a wooden spoon or the bottom of a glass. Sprinkle a bit more sugar on the top of each flattened cookie ball.
NOTE: You can cook these cookies at 350 F by adjusting the cooking time to 12-14 minutes.
Roy’s Giant Molasses Crinkle Cookies are slightly crispy on the outside, soft and chewy in the middle. These lightly spiced, delightful cookies will stay soft for days and are sure to become a family favorite.
From our kitchen to yours, Roy’s Giant Molasses Cookies.