I didn’t expect I would like to eat these cookies so much. When I was browsing my book of cookie recipes and stopped at this recipe, I just thought that I still had a bottle of molasses left in my pantry. So I decided to try this new cookie.
Since I used dark molasses, the dark color of the cookies reminded me of the gingerbread men cookies i made last year during for Christmas. That time I baked quite a lot of cookies for Christmas and I shared them with my friends as Christmas gifts, so it was unbelievable that I ate only one gingerbread cookie after they were taken out of the oven and I tried one to see whether the taste was good or not.
This time making these cookies, I can eat more of these very crispy cookies. The taste and flavor of molasses are the strongest of all. If you like molasses, I bet you will love these cookies too. After storing the cookies for several days, they were still very crispy and still tasted freshly. I am totally satisfied with this recipe. It was even better that I could share some of these wonderful treats with our frequent visitors 
I made these cookies with heart shape and round shapes. You can choose whatever shape you want. And you can use light molasses instead of dark molasses.
Ingredients (make 30-35)
- 275g all-purpose flour
- 1/4 tsp ground allspice
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 125g (1/2 cup) molasses
- 140g light brown sugar
- 60g unsalted butter, melted
Directions:
- Mix the flour, allspice, baking soda, cinnamon, cloves, ginger, nutmeg, and salt in a bowl.
- In another bowl, with a spoon or spatula, beat the molasses, brown sugar and butter until well blended. Mix in the dry ingredients to form a stiff dough.
- Press the dough into a disk, cover with cling film and refridge for 30 minutes.
- Preheat the oven to 375oF (190oC). Butter the cookie sheets or line with parchment paper.
- Roll the dough on a lightly floured surface to 5mm thick. Use cookie cutter to cut out the cookies. Transfer them to the cookie sheets, placing 2cm apart.
- Bake about 10 minutes. Transfer to wire racks to cool.
Paige at The Spice House on Thu, 14th May 2009 11:11 pm
Mmmm… I love crisp, crunchy cookies, and dark molasses! I will definitely be making these. I like to take gingery cookies on road trips since ginger’s good at alleviating motion sickness, so cookies that store well without losing their crunch are ideal.
Kokotaru on Sun, 17th May 2009 11:34 pm
I am glad to share the same liking with you. Ginger is also a best friend of my mom in her fight against motion sickness!
Nguyen on Fri, 7th Aug 2009 5:41 pm
Hi,
I am not good at cooking but when reading your blog, you inspire me a lot to continue cooking. Thank you for sharing. You have a wonderful talent.
Hopefully, I will cook well from now
Nguyen
Kokotaru on Sat, 8th Aug 2009 7:06 pm
You’re welcomed.
fairenza on Fri, 26th Mar 2010 5:32 pm
Hi Did you leave out the egg in this recipe? I tried to make it and the molasses taste was sooo strong and the dough was just falling apart. I ended up just throwing it away.