epicurious CHEWY MOLASSES COOKIES
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By Dree Eno
epicurious CHEWY MOLASSES COOKIES
I prefer to use ground cloves instead of cardamon.
Updated at: Thu, 17 Aug 2023 13:10:06 GMT
Nutrition balance score
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Ingredients
30 servings
2 cupsall-purpose flour
2 teaspoonsbaking soda
1 ½ teaspoonsground cinnamon
1 teaspoonground ginger
¾ teaspoonsground cardamom
½ teaspoonskosher salt
1egg
large
½ cupunsalted butter
melted
⅓ cupgranulated Monk Sweet
⅓ cupmolasses
mild-flavored, light, or robust-flavored, dark
¼ cupdark brown sugar
packed
sanding sugar
Coarse, or raw, for rolling
Instructions
Step 1
PREPARATION Place racks in lower and upper thirds of oven; preheat to 375°F
Step 2
Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
Step 3
Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
Step 4
Mix in dry ingredients just to combine.
Step 5
Place sanding sugar in a shallow bowl.
Step 6
Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes).
Step 7
Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
Step 8
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8-10 minutes.
Step 9
Transfer to wire racks and let cool.
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