Crisp Molasses Cookies
Inspired by techniques from King Arthur Baking.
A stiff, spiced molasses dough is rolled into balls, coated in sugar and baked until the tops crack and flatten into a crinkled, sugar-crusted crust. Chilling the dough first keeps the shortening firm so the cookies hold their shape and bake up thin and crisp rather than spreading into puddles.
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Method
- 1
Cream the fats and sugar. Beat the butter, shortening and sugar together with an electric mixer until smooth. Stir in the molasses and egg until combined.
- 2
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Add to the wet mixture and mix until smooth; the dough will be fairly stiff. Cover and refrigerate for 30 min.
- 3
Shape and coat. Heat the oven to 175 °C (155 °C fan). Line two baking sheets with parchment. Scoop the dough with a tablespoon scoop and roll into 2.5 cm balls. Roll the balls in the rolling sugar and place on the baking sheets, leaving 4 cm between them.
- 4
Bake. Bake until the cookies have cracked on top and flattened, but are not yet browned at the edges, 11-13 min. Let cool on the pans for 5 min, then transfer to a wire rack to finish cooling completely.
Storage
Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
Free sugars
12 g per serving
24 % of the 50 g daily maximum · 48 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- electric mixer
- medium bowl
- separate mixing bowl
- whisk
- plastic wrap
- tablespoon scoop
- two baking sheets
- parchment paper
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 119 kcal |
| Protein | 1.1 g |
| Carbohydrate | 18.3 g |
| of which sugars | 12 g |
| of which free sugars | 12 g |
| Fat | 4.9 g |
| of which saturates | 1.8 g |
| Fibre | 0.3 g |
| Salt | 0.21 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
