DISH RESEARCH · Dessert
molasses cookie
Also known as: COOKIES, MOLASSES
The King Arthur Test Kitchen’s selected crisp molasses cookies mix coconut oil and vegetable shortening into a spiced molasses dough, chill it, roll portions in sugar and bake them until their tops crack.
About molasses cookie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The King Arthur Test Kitchen’s selected crisp molasses cookies have crunchy edges and a softer centre. Molasses gives them a robust flavour, with ground ginger, cinnamon and cloves contributing warm spice notes.
Selected coconut oil is beaten with vegetable shortening and the dough’s granulated sugar until smooth. Molasses and a whole egg are stirred into this mixture.
Flour, baking powder, baking soda, table salt and the three ground spices are whisked separately, then mixed into the wet ingredients. The stiff dough is covered and refrigerated before shaping.
Tablespoon portions are rolled into small balls and coated in a separate portion of granulated sugar. The coated balls are spaced on parchment-lined sheets for baking.
Baking flattens the cookies and cracks their tops before their edges brown. They cool briefly on the baking sheets, then finish cooling on a rack, leaving a sugar-coated surface around the molasses-and-spice dough.
Ingredients in molasses cookie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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