Why Make This Recipe
Giant Molasses Cookies are a cozy treat that fill your kitchen with a warm, sweet aroma. They are soft, chewy, and have just the right amount of spice. The combination of molasses and warm spices makes these cookies perfect for any occasion, especially during the colder months. They are great for sharing with friends and family, or just enjoying with a cup of tea or coffee.
How to Make Giant Molasses Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). In a bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. In a separate bowl, cream the butter, brown sugar, and granulated sugar until fluffy. Beat in the egg, molasses, and vanilla. Gradually add the dry ingredients to the wet ingredients.
- Roll the dough into balls about 2 inches in diameter and roll them in granulated sugar. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set, but the centers are soft.
- Let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
How to Serve Giant Molasses Cookies
Serve these cookies warm or at room temperature. They are delicious on their own, but you can also enjoy them with a glass of milk or a hot beverage. These cookies also make a lovely gift when packaged in a decorative box.
How to Store Giant Molasses Cookies
To store the cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper and seal them tightly in a freezer bag.
Tips to Make Giant Molasses Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t skip rolling the dough balls in sugar; this adds a nice sweet crunch.
- Keep an eye on the baking time; cookies can go from soft to overbaked quickly.
Variation
You can add raisins or chocolate chips to the dough for an extra touch of flavor. Nuts like walnuts or pecans also work well as an added crunchy element.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
2. Are these cookies safe to eat raw?
It is best not to eat raw cookie dough due to the presence of raw eggs and flour.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 3 days before baking. Just let it soften a bit before rolling and baking.
Giant Molasses Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg, molasses, and vanilla.
- Gradually add the dry ingredients to the wet ingredients.
- Roll the dough into balls about 2 inches in diameter and roll them in granulated sugar.
- Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set, but the centers are soft.
- Let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.