One day last summer, I went to a nearby farmer's market to buy some fresh produce. While there, I stopped at a beekeeper's table, he sold all kinds of bee related things. I bought some local bee pollen, and he proceeded to sell me on all of the benefits of black strap molasses. I bought a jar from him, mostly to shut him up, but slightly to see what the fuss was all about. Fast forward almost a year later and I have not once thought about this molasses since buying it.
This weekend I wanted to bake something, but didn't want to have to leave my house. So I looked through the cabinets, but couldn't really think of anything to bake with what I had. Finally, I remembered that god damn black strap molasses! Life handed me molasses so I made molasses cookies!
Black strap molasses is molasses that has been boiled down more, therefore making it more bitter and thicker in texture. True molasses might yield sweeter cookies that spread a little more than these did. I had black strap, so I used what I had. If you happen to have regular ole molasses, just taste the dough before baking, and make sure to add more sugar if they're too bitter.
I adapted this recipe from Bon Appetit's Chewy Molasses Cookie Recipe!
makes 2 dozen
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 large egg
½ cup (1 stick) unsalted butter, melted and cooled
⅓ cup granulated sugar
¼ cup packed brown sugar
⅓ black strap molasses
Turbinado sugar (for rolling)
Preheat oven to 375 degrees. In a small bowl, whisk flour, baking soda, cinnamon, ginger and cloves. In a medium bowl, whisk egg, butter, sugars, and molasses. Add dry ingredients to wet mixture and mix until incorporated.
Put turbinado sugar in a bowl. Spoon out tablespoon sized chucks of dough and roll them into balls. Roll the cookie dough balls in turbinado sugar and place 2 inches apart onto baking sheets lined with parchment paper.
Bake cookies for 8-10 minutes, rotating baking sheets at halfway mark. Cookies should be just set around edges and cracked, but do not overbake!
I'd love to know how these turn out with regular molasses. If you make them, let me know in the comments!