Molasses Cookies Recipe

Molasses Cookies: In a large bowl sift or whisk together the flour, baking soda, salt, and spices.

In the bowl of your electric stand mixer, fitted with the paddle attachment (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. Scrape down the sides and bottom of your bowl as needed. Add the flour mixture and beat until well combined. Cover and refrigerate the batter until firm (at least 2 hours or overnight).

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

Place about 1/2 cup (100 grams) of granulated white sugar in a medium sized bowl. When the batter is firm, roll into 1 inch (2.5 cm) balls (use about 20 grams of batter for each cookie). Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart. Then, with the bottom of a glass, flatten the cookies slightly. Bake for about 9 - 10 minutes, or until the tops of the cookies have crinkles yet are barely dry (the longer you bake the cookies the more crisp they will be). Remove from oven and let cool about 5 minutes on the baking sheet. Then transfer to a wire rack to finish cooling. Store in an airtight container for up to a week, or they can be frozen.

Makes about 36 - 2 1/2 inch (6.5 cm) cookies.

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