Claire's Chewy Molasses Cookies
“Yes, that’s what I’m afraid of,” I said, relinquishing it with some reluctance. “Just a taste, now— leave some for your daddy and grandda.”
He nodded, wordless, and licked the spoon with a long, slow swipe of the tongue, closing his eyes in ecstasy.
I found another spoon and set about dropping the cookies onto the tin sheets I used for baking. We ended in a dead heat, the sheets full and the bowl quite empty, just as footsteps came down the hallway toward the
I found another spoon and set about dropping the cookies onto the tin sheets I used for baking. We ended in a dead heat, the sheets full and the bowl quite empty, just as footsteps came down the hallway toward the door. Recognizing Brianna’s tread, I snatched the empty spoon from Jemmy and rubbed a quick towel across his smudgy mouth.
Bree stopped in the doorway, her smile turning to a look of suspicion.
“What are you guys doing?”
“Making molasses cookies,” I said, lifting the sheets in evidence, before sliding them into the brick oven set in the wall of the fireplace. “Jemmy’s been helping me.”
One neat red brow arched upward. She glanced from me to Jemmy, who was wearing a look of sublimely unnatural innocence. I gathered my own expression was no more convincing.
A Breath of Snow and Ashes, chapter 71, "Lice"
Claire’s Chewy Molasses Cookies
Dark, delicious, no-fuss drop cookies with a sophisticated blend of holiday spices.
Makes about 2 dozen
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon kosher salt
- ¼ to ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ cup butter, melted
- 1/3 cup light or fancy molasses
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, unpacked
- 1 large egg
- ½ cup powdered sugar, sifted
Move the racks to the upper and lower-middle positions and heat the oven to 375?. Line 2 baking sheets with parchment.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, pepper, cardamom, and cloves until well combined. In a separate bowl, beat together the melted butter, molasses, granulated sugar brown sugar and egg until smooth. Add the flour to the wet ingredients and stir until just combined. Cover the bowl with a plate or plastic and refrigerate the dough for 15 minutes.
Scoop out rounded teaspoonfuls of dough and roll in the powdered sugar. Knock off the excess sugar and arrange on the baking sheets, flattening each ball slightly with your fingertips.
Bake until the cookies are puffed and cracked, 8 to 10 minutes. Cool on a wire rack. Store in an air-tight tin for up to 5 days.
- My Englishman and I really enjoy these cookies with the ½ teaspoon of pepper, but they do finish with a bit of a kick.