MUSIC PAIRING: Alicia Keys, As I Am
Texture is a huge deal for me with food. I nearly always need a crunch aspect present and I can’t stomach stuff that’s too mushy. I like slimy, dislike fleshy and for the most part enjoy gelatin’d items. One texture I’m particularly fond of is chewy. Especially in cookies.
Molasses cookies are one of my favorite holiday treats. I think molasses is so interesting. I mean, it’s basically the concentrated juice from sugar cane! I find things like this fascinating. I’m also Southern and molasses is big down there. If I recall correctly, my mom used to make Allison take a teaspoon of blackstrap molasses everyday because of the minerals. Um, I don’t want molasses that way. I want it in cookies.
I’m doing lots of firsts on this blog. Scones, marshmallows, tortillas… Why not add in molasses cookies? I have to admit that it’s pretty awesome when you try a recipe for the first time and it’s terrific. This one comes from Anne Burrell though so of course it’s gonna be tremendous. I seriously wish I could pay her to come cook for me sometime. Anne, if you’re reading this, do you want to come over and make me pasta tonight?
These cookies offer the exact ‘chew’ I was hoping for. The molasses flavor is strong but very nicely rounded out by the spices. This is one of those recipes I can file away in my “don’t need to look any further” stack. When summer rolls around and I’m missing Christmas, I’ll bake a batch of these up and pretend to make a snowman.
Why Alicia Keys? These cookies have spice and strength. So does Alicia Keys. I loved having her voice come through my speakers while making these. Plus, it’s Sunday and she kinda got me energized for football, too. Word.
Recipe by: Anne Burrell
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Pinch kosher salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- 3/4 cup molasses
- Turbinado sugar, for coating
- Preheat the oven to 350.
- In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the dough balls in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.