Let's Bake Soft and Fudgy Molasses Cookies

Welcome back to Nadine's Coastal Kitchen!
Today's recipe for soft and fudgy Molasses Cookies will transport you back to your childhood. My grandmother was famous for her sweetly spiced molasses cookies. They had a sugary crackle on the outside and the middles were soft, moist and squishy.
Flavoured with cinnamon, ginger, cloves, and dark molasses, these cookies hit all the right spots. Boil the kettle, steep the tea and take a nostalgic trip back to the tastes baked fresh in your Nan's kitchen.

MOLASSES COOKIE RECIPE

Ingredients:
250 ml (1 cup) white granulated sugar
250 ml (1 cup) butter, at room temperature
250 ml (1 cup) dark molasses
1 large egg
1 litre to 1.25 litres (4.5 to 5 cups) all purpose flour
10 ml (2 tsp) baking soda
10 ml ( 2 tsp) cinnamon
10 ml ( 2 tsp) ground ginger
10 ml ( 2 tsp) ground cloves
125 ml (1/2 cup) milk

To bake:
50 ml (1/4 cup) white granulated sugar

In a large bowl, cream together butter and sugar. Scrape down the bowl and cream in egg, followed by the molasses, and beat well after each addition.
Sift together the dry ingredients, starting with just four cups of flour at first. Add to the wet ingredients, and follow with the milk, stirring together slowly just until combined. Check the consistency of the dough. If it seems too wet, stir in another half cup of flour and check consistency again. You may need another half cup of flour if the dough feels too soft to handle, but 4.5 cups are usually sufficient.
Chill dough in the fridge for several hours or overnight.

To bake:
Preheat oven to 350 F or 175 C. Prepare cookie sheets by lining them with parchment paper.
Take spoonfuls of chilled dough and roll them into balls a little larger than the size of a golf ball.
Roll each ball of dough in sugar and then place on baking sheets, ensuring they are at least an inch apart to allow the cookies time to spread in the oven.
Bake for 12 to 15 minutes, just until golden and barely set when a finger lightly pressed into the top bounces back. If your oven runs hot like mine does, start checking them at the 10-minute mark. Take care to not overbake these cookies. They will firm up when cooled, and will be at their best when they still have soft, squishy, fudgy middles.

#molasses #molassescookies #cozybaking

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