The molasses cookies recipe is famous for its simplicity. It is a classic recipe that can be used to make molasses cookies, which are a popular holiday dessert. These cookies are the perfect dessert for a special event. They are soft, chewy and full of flavor. They are also easy to make.
The molasses cookie recipe has been around for generations, and it has never changed. The original recipe was created by the Dutch in the 17th century. However, the cookie has been made with chocolate and vanilla extract since the 19th century. In fact, it was invented in 1852 when a Belgian named Pierre Kornelis de Jongh decided to add vanilla extract to his molasses cookies because he did not like how chocolate tasted on his homemade cookies.
These molasses cookies are a kind of amazing little thing. Maybe it is just my newfound love of molasses, maybe because the dough is great by itself, there could be many reasons.
When I asked my great-grandpa what kind of cookies he wanted me to make, he said, ‘Can you make molasses? Everyone always makes me the chocolate chip, but I want molasses’ So that was my goal. I made a whole bunch and froze them in individual bags so he could have them for a while.
This recipe is based on one from Cook’s Illustrated. When baking them, don’t bake until they look done. Bake them until the edges are done, but the center still looks doughy. When they cool, they will harden up but still keep that nice chewy texture. One of the best cookie recipes I have ever made.
One of the first places we stopped was The Franklin Cider Mill. They had lots of fruit, vegetables, honey, jams, and tons of apple products, including donuts that are a tradition for us to get.
Locally made cheese.
So many apples. We had bags full of apples with us for the whole trip. We could go through them fast enough.
The kitchen of my great aunt’s house.
His front yard. The stairs lead straight down to the beach, Lake Huron.
Bridge in Lexington.
My great great great great grandmother’s grave.
The weather was cold and brisk, but I still rode the bike around for a bit. I learned to ride a bike in Michigan when I was little and probably have ridden one only a few times since then. I would not call myself coordinated.
We took a trip to the Eastern Market in Detroit before making a side trip to Canada. The market was abundant, and there were lots of people, which was surprising based on the conditions of the city. When driving through Detroit, my dad said, ‘It looks like a war has gone on, and no one’s won.’ Sad but true. Looking around Detroit, you could practically cry; the city is nearly in ruins.
A sweet dog.
I don’t remember what these things are called, but I remember I first saw them on Athena Plichta’s blog. Her photos of them were magical, as are all her photos. It’s like the one blog that I have in my bookmarks bar that I check daily. I swear I’m not a stalker; her photos just inspire me that much. So it made me so happy to see those pumpkin tree things that she had.
Sunflower heads. I have never seen people selling dried heads before. I wish I had been closer to home so I could have bought a bunch.
The final photos of the Michigan trip are in the next post.
- 2 1/4 cups (281g) flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 3/4 cup (170g) butter, soft
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) sugar + additional for rolling
- One egg
- 1 tsp vanilla
- 1/3 cup (113g) molasses
Line a baking sheet with parchment.
Sift flour, baking soda, salt, ginger, cinnamon & nutmeg together. Set aside. Beat butter for 2 minutes. Add both sugars and beat them together. Add egg, vanilla & molasses.
Gradually add in dry ingredients. Scoop out balls and roll in plain sugar. Place on a baking sheet. Bake for 11-13 minutes.
Let cool completely.