Earlier than you write off this chewy molasses cookie recipe since you assume you don’t like molasses, please hearken to author and former BA staffer Jesse Sparks: these old school cookies are “a lot extra complex-tasting than they appear they need to be, with punchy hits of cinnamon, a kiss of cardamom, and the zing of ginger, all backed up by just-the-right-amount-of-bitter molasses.” The treacly syrup retains mushy molasses cookies magically supple for days, making them an ideal candidate for cookie swaps and leisurely vacation breaks.
The recipe can be one of many easiest vacation cookie recipes, with little or no prep time and no mixer required (not even a hand mixer!). You will get almost all your work achieved within the time it takes to preheat your oven. A cookie scoop isn’t needed however is useful for making even-sized dough balls that you just’ll roll in sanding sugar for a glittery end earlier than putting on the cookie sheet and baking (or freezing for later).
For those who’re new to purchasing molasses, understand that there are a number of sorts, together with blackstrap molasses, and sulfured and unsulfured varieties. We favor unsulfured for baking; sulfured molasses has a smoky spine (nice for barbecue, not a lot cookies). Select delicate molasses for a lighter taste or a sturdy, darkish one for one thing bolder.
