Chewy Spiced Molasses Cookies

You would be forgiven for thinking that these are Molasses Crinkle Cookies at first glance, but you would be completely wrong.  Although they might look quite similar in appearance, they are quite different, albeit just as delicious to munch on!

These are much larger for one thing  . . .  about 3 inches in diameter.  So quite big . . .

These are  also quite a bit softer . . .  chewy . . .  moreishly so . . . they use not one but two kinds of soft brown sugar, both the dark and light. If you don’t like lumps of sugar in your cookies, sift the sugars. Myself, I am not opposed to small nuggets of  chewy, almost caramel-like sweetness studded here and there in my cookies.  But suit yourself . . .

They are aso sweetened with molasses as you can see from the title.  If you cannot get molasses and I appreciate that it is somewhat difficult to come by here in the UK, combine equal parts of dark treacle and golden syrup, 30ml of each should work.

They bake into beautiful big round dense and fudgy almost . . .  chewy wonderfully flavoured cookies that would not entirely be uncomfortable served with an ice cold glass of milk!!

The recipe only makes 16 rather large cookies, but upon tasting them you will be glad for that fact because, lets face it . . .  you will not be able to leave them alone and having any more than that would be sure to tip you over the edge into full on gluttonly.   They are nigh on impossible to resist!

130g granulated sugar for rolling and sprinkling (2/3 cup)

Cream together the butter and both brown sugars until light. (If you are opposed to lumps of sugar in your cookies, which I am not, seive the sugar first.) Beat in the egg, molasses and vanilla. Stir in the soda water.  Stir in the flour mixture until well combined.  The dough will be quite sticky.

Measure the granulated sugar into a bowl.  Scoop out dessertspoon measures of the dough and shape into ping pong sized balls. Drop into the sugar in the bowl and roll around to coat.  Place onto the baking sheet leaving plenty of space in between. You should be able to fit 8 cookies on each sheet.  Press down lightly with the palm of your hand until they are 1/2 inch thick.  Sprinkle with a bit more granulated sugar.

Bake in the preheated oven for approximately 10 minutes until puffed and beginning to crack, rotating pans halfway through the baking time.  Allow to sit on the baking sheets for about 5 minutes before scooping off onto a wire rack to cool completely.  Store in an airtight container.  

Will keep well for three days, not that you will have them around that long!

You are seriously about to fall in love.  You can thank me for these after . . .  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/