Tasty Tuesday : Soft Molasses Cookies

Here’s my soft molasses cookie recipe, I used a King Arthur Flour recipe & modified as I needed.

I also used the correct procedure of measuring in ounces – a lot more accurate. I made two batches & it worked wonders to use a food scale.

2 c (8 1/2 oz) all purpose flour
1 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp cardamon
1/2 tsp salt
1/2 tsp baking soda
5 Tbsp (2 1/2 oz) unsalted butter softened
1/2 c (6 oz) molasses -Briar Rabbit
1/2 c (3 1/2 oz) sugar
1/3 c (2 1/2 oz) rum – I accidently used brandy, but that worked out fine. 🙂

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18 cookies 375° 11-12 minutes
1. Mix first 7 (dry ingredients minus sugar) items together in a medium bowl
2. Cream butter, sugar & molasses until melded. Scrape sides as needed.
3. Alternate adding dry mix & rum into the creamed mixture. Leave the mixer going on low as everything is added. As soon as it is scraped together turn off the mixer.
4. Scoop ping pong to golf ball sized of batter onto parchment paper placed on cookie sheets. Parchment paper was much better base than foil for sliding perfect cookies off.

5. Bake 11 – 12 minutes. Just crackled & soft. Let cool 2 minutes on pan, then carefully spatula onto cooling racks.
6. Cool cookies completely. Store in air tight containers or ziploc bags!

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  1. #1 by Christina Hampton on October 25, 2011 - 17:03

    They look and sound delicious!!! I’m a cupcake person, so between the two of us we could open our own bakery! 🙂

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