My first molasses cookie was from Max Hansen Grocery in Carversville, PA and it was delicious. What a fabulous little grocery store. He offers all kinds of sandwiches, prepared foods, coffee & breakfast and even gourmet packaged goods. He has an impressive cheese case and even packages his own smoked salmon… which as my mother-in-law would say is “world-famous!” I had Max cater a birthday party for my husband not long ago and everything was top-notch. Check out his website for more information. You can see pictures of the store, which is located inside the historic Carversville post office – very quaint and picturesque. Alan and I went to Max’s store soon after it opened and enjoyed sandwiches sitting in a pretty grassy area at a picnic table beside the store. We grabbed a couple of homemade cookies for dessert. The molasses cookie was chewy, spicy and sweet… love. I saw this recipe and decided to try baking some here at home. It took less than an hour to make these perfect little cookies, start to finish. Since the butter is melted you don’t even need a stand mixer. I rolled them in Sugar in the Raw. Once baked they had a fabulous crunch on the outside and a chewy center. They’re like gingerbread on steroids.
Adapted from Bon Appetit
- 2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground cardamom
- 1/2 tsp kosher salt
- 1 extra-large egg
- 1 stick butter, melted
- 1/3 cup sugar
- 1/4 cup dark brown sugar
- 1/3 cup mild flavored molasses
- Sugar in the Raw (turbinado sugar) for rolling the cookies
1. Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the flour, baking soda, spices & salt. Whisk together.
3. In another mixing bowl whisk the egg and the cooled melted butter. Add the sugar, brown sugar and molasses. Stir until completely incorporated.
4. Add the dry ingredients to the wet mixture in thirds until just combined. You will have a very dense cookie dough.
5. Pour some raw sugar in a small bowl. Using your hands, roll tablespoon size balls of the cookie dough. Roll the balls in the sugar and set them on the prepared sheet pans.
6. Bake in the preheated oven for 8-10 minutes, until they puff up and crack. Rotate the cookie sheets halfway through. Don’t over-bake. You want a chewy cookie. Cool the cookies on a wire rack.