Molasses Cookies

These cookies are my adaptation of the Molasses cookie recipe from joyofbaking.com.  I've fined tuned the recipe to my liking.  Made them to take to our 4th of July celebration with friends.  I paired them with Fresh Lemon Ice Cream.  The recipe for the Ice Cream can be found at TheViewFromGreatIsland.com.  A great combination!

 

2 cups (260 grams) all purpose flour (I use 1 cup white and 1 cup whole wheat flour) 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon - (heaping) 1  teaspoon ground ginger - (heaping) 1/2 teaspoon ground cloves - (heaping) 1/2 cup (113 grams) unsalted butter, room temperature (I use Irish butter) 1 cup (210 grams) dark brown sugar 2 tablespoons vegetable, canola, or safflower oil (I use coconut oil) 1/3 cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent the molasses from sticking) 1 large egg 1/2 teaspoon pure vanilla extract Garnish: 1 cup (200 grams) turbinado (raw) sugar for covering the cookie balls before baking

In a large bowl sift or whisk together the flours, baking soda, salt, and spices.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. 

Place about 1 cup (200 grams) of turbinado sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart.  Bake for about 9 -10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store in an airtight container for up to a week.

Makes about 3 dozen cookies.

The Fresh Lemon Ice cream took 45 minutes start to finish to make in my Cuisinart Ice Cream maker.  

Lots of great looking recipes, including the one for this ice cream, can be found at The View from Great Island.  

What did you make for the 4th of July this year?