I've made these cookies for a long time. They used to be tiny and filled with a vanilla buttercream and were the first of five different sandwich cookies I used to sell. But something happened this year: I came to my senses. No more teeny tiny cookies. I want cookies that are the size of my hand that could be shared but won't be because they are too good to break in half.
Calories schmalories.
Up until now, I've shared this recipe with three people: Stephanie, Jenny, and my Food52 holiday swapper. But here goes.
Molasses Cookies
260 g all purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
4 oz butter
210 g brown sugar
2 tbsp vegetable oil
1/3 cup molasses
1 egg
½ tsp vanilla extract
Make the cookies: Preheat the oven to 350°. In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
In the bowl of an electric 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. Beat in the flour mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).
Using a size 20 scoop, roll dough in sugar and place on baking sheet lined with with parchment paper or a silpat. Bake for 13 minutes.
