Soft Molasses Cookies

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

   Omtrent 5 min

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground cinnamon.

   Omtrent 2 min

   Kokkens tips: Whisking the dry ingredients together ensures the leaveners are evenly distributed for a consistent rise.

3. 3

   In a separate large bowl, use an electric mixer to cream the vegetable shortening and light brown sugar together until light and fluffy.

   Omtrent 3 min

4. 4

   Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

   Omtrent 1 min

5. 5

   Stir in the molasses and lemon extract until they are fully combined with the creamed mixture.

   Omtrent 1 min

6. 6

   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.

   Omtrent 1 min

   Kokkens tips: Avoid overmixing the dough, as this can lead to tough cookies.

7. 7

   With the mixer still on low, carefully pour in the hot water and mix until the dough is smooth and uniform.

   Omtrent 1 min

   Kokkens tips: The dough will be quite soft and sticky; this is normal for this type of cookie.

8. 8

   Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each cookie to allow for spreading.

   Omtrent 1 min

9. 9

   Bake for 8 to 10 minutes, or until the edges are set and the centers look slightly underdone.

   Omtrent 10 min

   Kokkens tips: Pulling them out while the centers are still soft is the key to a chewy texture.

10. 10

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    Omtrent 10 min

    Kokkens tips: This brief cooling period on the hot pan helps the cookies set up properly so they don't fall apart when moved.