Wednesday’s blizzard meant a day of working from home for me and my roommates. I decided to punctuate the day with a mid-afternoon molasses cookie break. Then I returned to my computer, fresh coffee and fresh cookies in hand, while the snow piled up outside. Perfect.
Molasses Cookies
1/2 cup (1 stick) butter soft enough to mix
1 cup light brown sugar
1/2 cup granulated sugar (Next time I will use less – maybe 1/4 cup)
2 eggs
1/2 cup molasses (I used blackstrap)
2 tbsp vegetable oil (this makes them chewy and delicious! do not replace with butter)
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp allspice
1/2 tsp salt
Cream: butter and sugars in a medium mixing bowl. Add eggs and mix thoroughly. Add molasses and oil and mix thoroughly
Mix: dry ingredients (flour, baking soda, cinnamon, ginger, allspice, salt) in a separate bowl. this ensures that you don’t get clumps of baking soda.
Combine: pour dry ingredients into wet ingredients and mix thoroughly.
Refrigerate: Cover bowl (plastic wrap works well) and refrigerate for an hour or more. Refrigerating keeps them from sticking to your hands in the next step. If you’re not afraid of salmonella, taste test. amazing.
Scoop: Preheat oven to 325 (I did 350). Pour some granulated sugar into a bowl. Scoop up spoonfulls of dough, roll them in your hand so they’re balls, then dip them in sugar. Place them sugar-side up on cookie sheets.
Bake: 10-15 minutes. The top will crack and be a little bit hard to the touch but they will be really soft inside and floppy when you take them off the tray.
adapted from martha stewart’s cookies, which I was opposed to on principle, but oh, wow, they’re good.
Ditch the Umbrella 
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