These soft and cakey molasses cookies are rolled in coarse turbinado sugar for a pleasant crunch and an extra hit of sweetness.
- Prep time 15 minutes
- Total time 45 minutes
Ingredients
Method
In large bowl, beat butter with brown sugar until fluffy; beat in cooking molasses, fancy molasses and egg (mixture may look curdled). In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture in 2 additions just until combined.
Place turbinado sugar in shallow bowl. Roll dough by 2 tbsp into balls; roll in sugar to coat. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven just until edges are firm, 12 to 14 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Change it up: Big Fat Chocolate Molasses Cookies
Stir 1 1/2 cups milk chocolate chips into dough before rolling in turbinado sugar. Continue with recipe as directed.
Tip from The Test Kitchen: Bake these cookies in the centre of your oven, one sheet at a time. It takes a bit longer but allows the cookies to bake evenly.
Makes about 24 cookies.
Nutritional facts per cookie: about
- Sodium 83 mg
- Sugars 9 g
- Protein 2 g
- Calories 129.0
- Total fat 4 g
- Potassium 93 mg
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 7.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 4.0
