Molasses Cookies 3

What according to you is the perfect cookie? Do you like them gooey with a soft centre ? or perhaps cake like – half baked ? or crisp with a crumb? You do like giant cookies ? or the regular sized ones ? Do you like them flat and spread out, or you like them thick and chewy ? Its really hard to define the perfect cookie as each one has his/her own preference.

Molasses Cookies 1

When I was making these, my son was so excited, mamma the house smells so good – just like gingerbread men ! And that got me excited too – cuz he’s not much of a cookie eater. Imagine a kid who’s not fond of cookies ! Well so I baked these for 13 mins and they came out – just perfect – crisp on the outside and soft in the middle. These are so good mom – he approved. Which made me break into a little dance, cuz he rarely approves. When I gave the husband a taste test, he made a face … these need to go back in the oven. They’re not done !

Molasses Cookies 2

And so I did … only to have them so crisp, they weren’t cookies anymore they turned into hard biscuits !!! Fit only to be dunked into a cappuccino. The point being, its hard to please everyone with one batch of cookies.  Now thats one part of it, the there part of it is the troubleshooting while baking the cookies. Now the same recipe turns out different in every kitchen, with every hand, with every oven, with the quality of the ingredients. For example where I stay we don’t get superfine sugar. Our sugar granules are bigger n thicker, hence I always have to grind and make it caster sugar before using I can bake with it. So anything that goes off a little bit while baking, will result in a different looking product. The recipe I followed showed an image of flat spread out cookies, but mine turned out thicker. It could be cuz I was impatient while measuring out the butter and used cold cubes to measure in the cup, instead of soft butter. Maybe I made bigger sized dough balls thats why they didn’t have enough time to spread out? Should I have baked them longer ?It could be anything … but they turned out beautiful, just not like it was shown in the picture. Infact I liked the way mine turned out.

Molasses Cookies 4

But here are a few tips to keep in mind. You can only perfect a recipe once you’ve made it 2-3 times and adapted it to your taste. If the first time you tried them, they ….

  • Were too thick and didn’t spread out ? – then you add a little more butter or reduce the flour
  • If you want taster nuttier flavoured intense cookies – use dark brown sugar, molasses, honey, burnt butter
  • Want a chewier cookie – use melted butter and baking soda
  • Want a cake like fluffier cookie – use cold butter and baking powder
  • Bottom burns too quickly – cookie sheet too thin ? Try using a silpat mat, or use a cold cookie sheet with the cookie balls placed on it – over the oven tray, check the over temperatures, do a test batch with a slightly lesser temperature, could be oven is not properly preheated, – uneven heating too can cause burnt bottoms.

Molasses Cookies 6

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1+ 3/4 teaspoons ground cinnamon
1 teaspoon ground chai masala
1 teaspoon ground ginger
3/4 cup butter, melted
1 cup brown sugar for the dough + 1/3 cup white superfine sugar for coating
1 egg, room temperature
1/4 cup molasses
Directions
In small bowl, whisk together all the dry ingredients – flour, baking soda, salt, cinnamon, cloves, & ginger; set aside.

In medium bowl, with electric mixer on low speed, blend together the melted butter, 1 cup sugar, and egg until smooth. Stir in molasses.

With mixer on low speed, gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour. This is a very important step, do not skip it.

Preheat oven to 180 C. Use an ice cream scoop to measure out equal sized balls.  Roll each ball in the superfine sugar well, pressing it a little to ensure the sugar sticks to it.

Place 2 inches apart on parchment lined baking sheets. Bake 10-13 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks. Store in an airtight container.

 

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Comment :

Misa Vaya

Greetings Kajal ,
I’m a pure vegetarian , eventually meaning no consumption of eggs . Could you please tell me a suitable subsitute for the aforementioned , resulting the same .
Looking forward to your reply ?
Bonneè Journeè !

Misa Vaya

Greetings Kajal ,
I’m a pure vegetarian , eventually meaning no consumption of eggs . Could you please tell me a suitable subsitute for the aforementioned , resulting the same .
Looking forward to your reply ?
Bonneè Journeè !

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