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The Oldways Table Excerpts: Stories, Lessons, and Recipes from Each Chapter
Chapter 9: Sweets
Molasses Cookies
After ten years of trying and reworking many different recipes for molasses cookies, this one emerged as Sara's hands-down favorite. The sorghum flour is an option, and you'll be surprised by how smooth and creamy the dough becomes with it. It's important to undercook these cookies, making sure they stay soft and gooey.
Makes 3 dozen cookies
| 3/4 cup |
softened butter |
| 1 cup |
packed brown sugar |
| 2 |
large eggs |
| 1/4 cup |
unsulfured molasses |
| 1 3/4 cups |
sorghum flour, or 2 1/4 cups white whole-wheat flour, plus more as needed |
| 1 teaspoon |
baking soda |
| 2 teaspoons |
ground cinnamon |
| 1 1/2 teaspoons |
ground ginger |
|
Raw, coarse, or sanding sugar (or substitute white sugar) for coating |
Preheat the oven to 375 F. Oil or butter a large baking sheet.
In a large bowl, cream the butter and brown sugar until creamy. Add in the eggs and molasses and beat until well blended.
In a separate bowl, mix together the flour, baking soda, cinnamon, and ginger. Add the dry ingredients to the butter mixture. Beat at medium speed until the mixture doesn't stick to the bowl, adding more flour if necessary.
To form each cookie, make a golf-ball-sized ball, and then flatten it between your hands. Dredge each flattened ball in the raw sugar.
Place the cookies on the prepared baking sheet about 1 to 2 inches apart, and bake for 6 to 7 minutes. Don't let the cookies get too brown on the bottom. Cool on a rack.
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