DessertSnack

Grandma's Soft Molasses Cookies

Name: Grandma's Soft Molasses Cookies
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 9 min
Yield: 6 portioner
Cuisine: american
Ingredients: 0,5 kop vegetable shortening at room temperature; 0,33 kop granulated sugar; 1 stk. egg large; 0,33 kop molasses dark, unsulphured; 80 ml brewed coffee cooled to room temperature; 2 kop all-purpose flour; 0,5 tsk. baking soda; 0,5 tsk. baking powder; 0,5 tsk. salt; 1 tsk. ground ginger; 1 tsk. ground cinnamon; 0,5 tsk. ground allspice; 0,25 kop granulated sugar

A classic, old-fashioned cookie recipe featuring the warm flavors of molasses, ginger, and cinnamon. These cookies have a soft, cake-like texture and are perfect for chilly autumn or winter days. A simple sugar coating adds a pleasant crunch.

En original opskrift af Forkin

Tid i alt: 1 t. 9 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 464 kcal

Allergenoplysninger: kan indeholde æg og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

dough

0,5 kopvegetable shortening, at room temperature
0,33 kopgranulated sugar
1 stk.egg, large
0,33 kopmolasses, dark, unsulphured
80 mlbrewed coffee, cooled to room temperature
2 kopall-purpose flour
0,5 tsk.baking soda
0,5 tsk.baking powder
0,5 tsk.salt
1 tsk.ground ginger
1 tsk.ground cinnamon
0,5 tsk.ground allspice

coating

0,25 kopgranulated sugar

Udstyr

parchment paper · wire rack · baking sheet · mixing bowl · electric mixer · whisk

Fremgangsmåde

Trin for trin

1
In a large bowl, use an electric mixer to cream the vegetable shortening and the dough's granulated sugar until light and fluffy.
Ca. 3 min.
Kokkens note: Start with room temperature shortening for easier creaming.
2
Beat in the egg until well combined.
Ca. 1 min.
3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground allspice.
Ca. 2 min.
Kokkens note: Whisking the dry ingredients ensures the leaveners and spices are evenly distributed.
4
In a small bowl or measuring cup, stir together the molasses and cooled coffee until combined.
Ca. 1 min.
5
Add about one-third of the dry ingredients to the creamed mixture and mix on low speed, then add half of the molasses mixture and mix. Repeat, ending with the final third of the dry ingredients.
Ca. 3 min.
Kokkens note: Mix until just combined after each addition to avoid overworking the dough.
6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Ca. 30 min.
Kokkens note: Chilling the dough makes it less sticky and easier to handle.
7
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Ca. 5 min.
8
Place the coating sugar into a shallow bowl.
9
Scoop the dough and roll it between your palms into balls about 1.5 inches in diameter.
Ca. 5 min.
Kokkens note: A small cookie scoop can help make uniformly sized cookies.
10
Roll each dough ball in the coating sugar until it's fully covered.
Ca. 3 min.
11
Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches of space between them for spreading.
Ca. 2 min.
12
Bake one sheet at a time for 10-12 minutes, or until the edges are set and the centers are still soft.
Ca. 12 min.
Kokkens note: For a chewier cookie, be careful not to overbake. They will firm up as they cool.
13
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ca. 12 min.

Pr. portion

Næringsindhold

40%Score

Kalorier: 463,6kcal
Protein: 5,7g
Kulhydrat: 71,2g
Fedt: 17,3g
Kostfibre: 2,3g
Sukker: 33,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

Store in an airtight container at room temperature.