- Do you love soft, richly spiced cookies
that just scream holidays?
Say hello to my molasses cookie recipe!
This easy to make a little cookie
is gonna be your new holiday favorite
that you wanna bake all year round.
Hey, you're watching Preppy Kitchen
where I, John Kanell, teach you how to make
delicious homemade dishes
to share with your family and friends.
This molasses cookie will be ready in snip
because there's no chill time.
So let's get started.
First off, let's sift all those dry ingredients
starting with two and a half cups
or 300 grams of all purpose flour.
Sifting is optional, but I love it.
You will never stop me from sifting.
These cookies are getting a big punch of flavor
from three quarters of a teaspoon of salt.
For leavening we're adding two teaspoons of baking soda.
So one and two, in you go.
Now it's time for the spices,
and there are a couple of must haves
and then some optional ones.
One and a half teaspoons of cinnamon,
one full teaspoon of ground ginger as well.
After these two it's totally up to you
as to what you wanna add.
Do you love cloves?
Add a quarter to a half teaspoon of that.
If you don't like them, meh.
My favorites, as you might know, are allspice,
so I'll add half a teaspoon of that.
And cardamom, cardamom adds
just like a wonderful, almost citrusy punch.
For good measure I'm adding
just a little bit of grated nutmeg.
Sift it out.
This is all done right now.
Give it a good whisk, whisk, whisk, set it aside.
And now it's time for the butter,
molasses, sugar, and the rest.
These cookies are so good.
I can't even tell you, because as you know
molasses is not tasty at all.
It's like, blegh.
But when it's in a cookie, magic happens.
(bright music)
Just gotta put that out there, in case you're wondering.
You can do this step either in a big bowl
with an electric hand mixer,
or using a stand mixer with a paddle attachment.
Both will work really well.
One and a half sticks
of unsalted butter at room temperature.
And this is the magical ingredient.
It smells like sin.
I don't know who thought about--
You can tell me where this came from.
Anyhow, one third of a cup, 80 mL.
Drizzle it all in there.
It looks beautiful.
I just personally am not a fan of the taste.
Let me know in the comments, if you've ever like
had a little sip of molasses,
that mmmmm, delicious.
We're gonna cream this up now.
And yes, I will be scraping the bowl down,
but get a nice kind of homogenous mixture, if possible.
(cheerful music)
(machine whirring)
I'm back.
Okay, that looks pretty good.
Let's scrape it down
One more mix.
(machine whirs rapidly)
Okay, my butter and molasses is nice and creamy.
So it's time to add in three quarters of a cup,
of that is 130 grams of packed brown sugar.
This is dark brown sugar, but light will work too.
You know that sugar mixed with molasses makes brown sugar.
That's all it is.
Cream this up, light and fluffy.
(machine whirs)
You know the drill.
(machine whirs rapidly)
Once it's nice and creamy,
just scrape the bowl down one time.
That's all you need.
I saw the comments by the way, where people were joshing me
for saying just one more time to scrape the bowl down,
but then I scraped it down twice more.
So sometimes it's an estimate.
A little bit more of a mix.
(machine whirs)
While it's going lets add in two teaspoons,
or 10 mL of a nice vanilla.
Ooh.
Last wet ingredient is a single room temperature egg.
Okay, let's get this nice and creamy.
Okay, this looks great.
Just so you can see it,
we have a creamy mixture.
And if it breaks a little bit,
meaning it looks kind of granular almost,
that's totally fine.
The flour will fix everything.
Speaking of which,
it's time to dump in our flour-spice mixture.
In you go.
We're gonna mix this on low until just combined.
(machine whirs rapidly)
You're always gonna have
a couple of bits of flour here and there.
So just use your spatula to fix that up.
This looks great.
Time to roll it out.
One of the wonderful things about molasses cookies
is no chill time needed.
You get to bake them up right away.
Let's scoop the cookie dough out.
I'm using a medium ice cream scoop.
It says number 24 on there,
but I have no idea what that means.
Roll it in your clean palms,
then roll it in sanding sugar or granulated sugar.
If you haven't had molasses cookies, listen, I get it.
You're like, what is this?
It seems kind of weird.
I like chocolate cookies.
I like ginger snaps, whatever else.
These are holiday delicious, amazing cookies
that I would have all year round.
They are so good.
No chill time needed, and just the depth of flavor
the molasses and spices add is beyond.
You'll have like a regular sugar cookie,
it'll taste like cardboard,
but not my sugar cookies, 'cause those are amazing.
(bell chimes)
Click up here for that recipe.
I guess this is like a gingerbread cookie.
Hmm, there's ginger, and molasses, and spice in it,
but more heavy on the molasses flavor.
These aren't gonna spread out a ton,
but you will wanna give them about two inches of space.
My first batch of cookies is ready to go into the oven.
So we're gonna bake these
at 350 Fahrenheit for 12 to 13 minutes.
The edges will be set, but the centers will still be soft,
and will continue setting as the cookie cools.
And if you wanna make these cookies batch by batch,
go ahead and do that.
Or you can freeze the rest of the cookie dough,
roll them out, roll them in the sanding sugar
and freeze them on the cookie sheet.
Once they're frozen hard, pop them into a sealable bag
and they'll keep for like two to three months.
You can have on demand cookies so much more quickly.
My cookies are out of the oven, cool enough to touch.
And just so you know,
they're supposed to have all these cracks on top.
That is a signature look for molasses cookies,
so don't worry if you see it.
These have all been claimed.
Everybody wants one because they are amazing,
but we're gonna eat one together.
Before I take a bite, if you liked this recipe,
check out my holiday cookie playlist,
all my favorite holiday cookies in one playlist for you.
But now it's time for a bite, and take a look at this.
So rich on the inside.
(soft holiday music)
That is so good.
It's perfectly sweet, a really soft, tender, chewy texture,
and the spices are so good.
Really hope you get a chance to make this recipe.
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