SOFT Molasses Cookies
An Original Recipe by Lorraine Elliott
Preparation time: minutes plus 2 hours or overnight chilling
Cooking time: 10 minutes per tray
Serves: 17-18
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110g/3.9ozs. butter, softened
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75g/2.7ozs. brown sugar (light or dark)
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35g/1.2ozs caster or superfine sugar
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35g/1.2ozs molasses
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2 egg yolks
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1 teaspoon vanilla bean paste
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150g/5ozs. cake flour*
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1 teaspoon bicarb
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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Pinch of salt
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50g/1.7ozs stem or crystallised ginger, cut into tiny pieces
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1/4 cup raw sugar
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Sea salt for sprinkling
Cake flour can be bought at the supermarket. You can also make it at home. To make 1 cup of cake flour replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch and whisk well
Step 1 - Place the butter, brown sugar, white sugar and molasses in the bowl of a mixer and beat for 2 minutes until pale-scrape down the sides 1-2 times during that period. Add the yolks and vanilla and beat for a minute.
Step 2 - In a jug measure the flour, bicarb, ginger, cinnamon, nutmeg, cloves and salt and sift this into the butter mixture. Add the ginger pieces into the bowl too and beat on low until just combined. Cover the bowl with a plate or cling film and place in the fridge for 2 hours or overnight (I always make these overnight).
Step 3 - The next day take the bowl out of the fridge 1 hour before baking. Preheat oven to 175C/347F/gas 3.5 and line 2 large baking trays with parchment. Place the raw sugar in a bowl. Using a 3/4 oz ice cream scoop (or you can weigh the dough to 21g) scoop out balls and roll them so that they are an even ball. Roll in the raw sugar and place 4 balls 2-3 inches apart on the tray. Bake for 10 minutes. Allow the cookies to cool on the tray for 10 minutes before removing-the bottom centre should be soft and fudgey. Sprinkle a little sea salt on top and serve with beverage of choice.