Let’s polish off molasses cookies, starting with this version from Camano Island cookiebaker Karen Camp, who tells us, “I love your column!! This is my first time replying to an SOS. I’m not familiar with the cookies at Starbucks, but this recipe for soft molasses cookies (they are soft and chewy) has been a family favorite for years. Someone gave me a copy — I think it looks like it might be out of a Taste of Home magazine.”
And Carol Wilson of Everett came up with a coffeeshop copycat and says, “I found this Starbucks-like recipe at www.recipezaar.com. It looks like it should be the one Verline Swanson is looking for.”
That’s it for molasses cookie recipes. For the moment. But, cookie lovers, there will be a treasure trove of additional try-mes in a spanking new cookbook coming out shortly before Christmas. Author Dianne Berst of Marysville (yes, our very own frequent Forum helper-outer) mentions, “I have received oodles of ginger/molasses-type cookies. If Verline doesn’t get what she wants, tell her to sit tight until the cookie cookbook comes out, and she will have lots of choices.”
Now, to answer your as-yet unasked question, when Dianne’s cookie cookbook is available, the Forum will give you a heads-up along with all the information you need to connect with a copy.
Soft molasses cookies
1/2 cup each butter, softened, and vegetable shortening
11/2 cups sugar
1/2 cup molasses
2 eggs
4 cups flour
1/2 teaspoon salt
21/4 teaspoons each baking soda and ground ginger
11/2 teaspoons each ground cloves and ground cinnamon
Coarse sugar for tops
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, shortening and sugar until light and fluffy. Beat in molasses and eggs; set aside. In another large bowl, combine the flour, salt, baking soda, ginger, cloves and cinnamon; blend thoroughly with a wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
Roll dough into 11/2-inch balls. Dip tops in coarse sugar and place 21/2-inches apart on greased cookie sheet. Bake for 11 minutes. Do not overbake. Cool on wire rack, then store in tightly covered container. Makes about 3 dozen.
Copy-cat ginger molasses cookies
21/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon each ground cinnamon and ground ginger
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
Granulated sugar
Preheat oven to 375 degrees with the rack in the center. Line two baking sheets with parchment paper; set aside. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl; set aside. Cream butter and brown sugar in a large mixing bowl with mixer on high until light and fluffy, about 1 minute. With mixer on medium, beat in egg and molasses, then increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled. Scrape sides with rubber spatula several times while mixing. Mix in flour mixture on low speed. (Batter will be rather stiff.) Place granulated sugar on small plate or saucer. Use a 1/4-cup ice-cream scoop or measuring cup to form 1/4-cup portions of dough. (Spray cup or scoop with nonstick spray to make it easier to release dough.) Transfer dough to your hands and roll each portion into a rough ball, then roll each ball in the sugar.
Place 6 sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled sheet while the other bakes. Bake for 12 minutes, or until cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through baking time. Remove from oven and let cookies cool on sheet.
Note: This dough can be frozen for slice-and-bake cookies: Roll into a log 21/2-inches thick, wrap in plastic wrap and then in foil. Can be stored in freezer up to 6 months.
The next Forum will appear in Wednesday’s Food section.
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