SOMA Living December 2022

RECIPE OF THE MONTH

INSTRUCTIONS

1 1/4 cups unsalted butter, softened (2 1/2 sticks) 1 3/4 cups light brown sugar, packed 2 eggs, bring to room temperature 1/2 cup molasses 4 cups AP flour 3 tsp ground ginger Planning a holiday cookie exchange? Add these soft molasses cookies to the list pronto! These classic molasses cookies are sure to be a family favorite. They have the warm, toasty flavor of ginger, cinnamon, cloves, and cardamom and a crackly, sugared crust thanks to a roll in a mix of granulated sugar and crunchy turbinado sugar. INGREDIENTS SOFT MOLASSES COOKIES Prep time: 30 mins • Cook time: 10 mins Yields: 48 cookies

1. Preheat the oven to 350 degrees F and line to baking sheets with parchment paper. 2. Cream the butter and sugar with a paddle attachment of an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the molasses. 3. Whisk the flour, spices, baking soda, and salt, together in a small bowl. 4. Add the flour mixture to the butter mixture and beat on low until just combined. 5. Using a small ice cream scooper or spoon, and scoop out heaping tablespoons. Roll each portion into a ball and roll the ball in the sugar in a small bowl. 6. Place the balls on the parchment lined sheet trays about 2 inches apart. Bake for 10 mins, until the tops begin to crack. 7. Cool slightly on the sheet trays, then remove to a wire rack to finish cooling.

RECIPE NOTES The cookies will keep for 3-4 days in an airtight container at room temperature • Use unsulphured, robust molasses for these cookies. Blackstrap will be too intense! • I use a small scoop to portion out the dough so the cookies will be uniform in size. • Wet your hands as you roll out the dough to prevent it from sticking to your hands. • Bake these just until the tops begin to crack, but the cookies are still soft. They will set as they cool.

2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground cardamom 2 tsp baking soda 1 tsp kosher salt

1/3 cup sugar (I recommend equal parts granulated sugar and turbinado sugar)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

DECEMBER 2022 | SOMA LIVING 11

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