My blog posts have often focused on my baking habit, or as I refer to it: stress baking. Taking a variety of ingredients and mixing them into cookies, bars, bread, whatever, has been a source of comfort my entire life. I remember working alongside my grandmother as she taught me measuring and mixing, a concept difficult to grasp for a pre-teen. Years later, I would help Mom forming and baking dozens and dozens of cookies she’d make yearly at Christmas. It wasn’t until I married that I developed my own style and recipes. I became interested in the chemistry of baking and substitutions to improve tried-and-true recipes. It was a source of irritation to my husband who protested the recipes did not need improving.
Baking cookies has always meant friendships to me. When there was a gathering, I’d bring cookies. Every weekend, throughout the winter, dozens of chocolate chip cookies were in the snowmobile race trailer for not only our team, but also for the others who stopped by. Even at work, I like to put a new variety on the Woodson Art Museum breakroom table and hear the reviews. Recently, I baked for baby Carson’s party, a wedding rehearsal, and a wedding open house. It gives me joy and I hope all enjoyed the tasty treats.
So, what is my favorite cookie? Difficult to say; it varies. A friend sent me a copy of America’s Test Kitchen, The Perfect Cookie, which I’m baking my way through. Each recipe is better than the last. I even bought a copy for a friend who is enjoying similar results.
I’m sharing this Bakery Style Molasses Cookie recipe, which is one I never tire of making or eating and took me a while to perfect.
Bakery Style Molasses Cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 cookies
3/4 cups butter, room temperature
1 cup granulated sugar
1/4 cup molasses
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
1/2 cup butter, softened
2 tablespoons brown sugar, packed
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed until pale yellow. Add egg and molasses and mix.
In a separate bowl, mix flour, baking soda, ginger, cinnamon, cloves, and salt. On low speed, add the flour mixture to the wet ingredients and mix until a dough forms. Scrape down the edges of the bowl and mix on low speed again until everything is combined well.
Shape the dough into balls with 1/4 cup dough each and roll in granulated sugar. Cook six dough balls per cookie sheet for 15-16 minutes.
Instead of an apple a day, I prescribe a cookie a day; also, remember to share with a friend.