The South has some damn good food. That’s basically this whole post summarized, so you can go ahead and skip to the recipe if you want.
When I was a little kid my grandmother had this amazing recipe for molasses cookies. The taste was something special. They took your mind on a road trip through the South’s greatest hits. One taste was enough to make you forget that the Ku Klux Klan recently put up a billboard celebrating their founder and Forrest Gump’s namesake, some fucking twat named Nathan Bedford Forrest.
But let’s get back to the bliss of childhood. These cookies taste like a good folk song, ageless but updated. It’s a simple flavor for sure, but it’s the best use of molasses since Blackstrap rum.
But in all honesty, I’ve never been to the South. And far as I know my grandmother never made molasses cookies. Sue me. Nathan Forrest is still a twat.
Grandma’s Molasses Cookies
2 cups all-purpose flour (may use half whole wheat pastry flour)
2 teaspoons baking soda
1/2 teaspoon salt
1 and 3/4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 cup butter, melted
1 cup plus 1/3 cup sugar, divided
1 egg, room temperature
1/4 cup molasses
In small bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and ginger; set aside. In medium bowl with electric mixer on low speed, blend together the melted butter, 1 cup sugar, and egg until smooth. Feel free to mix thoroughly with a spoon if you’re feeling old fashioned. Stir in molasses.
With mixer on low speed gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour.
Preheat oven to 375 degrees. Roll dough into walnut sized balls (use cookie scoop, if available); roll each ball in remaining sugar. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks.
Post by Ian Sims. Recipe and Photo from The Yummy Life.