Lunch With Loni

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Molasses Clove Cookies January 18, 2014

Filed under: Uncategorized — lonislens @ 7:54 pm

While visiting family for the holidays, my father-in-law received a box of baked goodies from Dancing Deer*.  I had never heard of them before, but all of the things were really good.  I particularly loved how soft and chewy the cookies were.  The molasses clove cookies were my favorite.  I kept thinking of them over the past few weeks, and a little web searching revealed a recipe that stated it was modeled after the Dancing Deer cookies.  The taste was spot on.  The cookies were a little less soft and chewy in their consistency, though.  They weren’t hard or crunchy, just a little more crumbly.  I’ll try to tweak it a bit next time since I prefer the chewy type.  As far as spices go, this was perfect!  *Absolutely no compensation or anything from Dancing Deer.  Just telling it like it is!

 

  Original Recipe Located At: http://www.food.com/recipe/molasses-clove-cookies-359809

  Molasses Clove Cookies

  Ingredients

  • 2 1/4 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 1/2 teaspoons  ground cinnamon
  • 1 teaspoon  ground cloves
  • 1/2 teaspoon  ground ginger
  • 1/4-1/2 teaspoon  ground allspice
  • 1/4 teaspoon  salt
  • 12 tablespoons  unsalted butter, softened but still cool
  • 1/3 cup  packed light brown sugar (about 2 1/3 oz.)
  • 1/3 cup  granulated sugar
  • 1 large  egg yolk
  • 1 teaspoon  vanilla extract
  • 1/2 cup  molasses
  • 1/2 cup  sugar, for rolling the dough

  Directions

1. Adjust oven rack to the middle position and heat the oven to 375°. Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray. I used my silicone cookie pan liner.  Even if you don’t bake often, you should own one!
2. Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside.
3. Either by had or with an electric mixer, beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. By this point you have earned a least two cookies.  If you use the hand mixer like I did, your arm gets a real workout!
4. Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.
5. Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft.
6.  Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough).
7.  Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water.  My sister-in-law got me a cookie scoop for Christmas.  It makes things so much easier.
8. Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.
9. Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.
While I absolutely adore chocolate, these are a great non-chocolate cookie.  As an added perk, no molten chocolate chips inside means you can practically eat them straight off the cookie sheet without burning your mouth! 

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