Molasses Sugar Cookies
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Category
Holiday Recipes
Cuisine
American
Author:
Curio Kitchen
Servings
Makes 30 cookies.
Prep Time
2½ hours
Cook Time
15-17 minutes
Recipe adapted from 'Soframiz' by Ana Sortun and Maura Kilpatrick (2016).
Chef Maura’s molasses cookies are a signature offering at Sofra, her award-winning bakery, in Cambridge. They’re also one of our favorites, so we were thrilled when Maura asked us to create a blend that captured the flavor of the cookies. This recipe is based on hers but brings the story full circle by using Sofra Molasses Cookie Sugar as the spice.
Notes: Use unsulfured molasses, not blackstrap. Be sure to form and bake the cookies right away after removing the dough from the fridge so that the oil doesn’t separate.
Ingredients
For the cookies:
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2 cups (240g) all-purpose flour
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2 teaspoons baking soda
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½ teaspoon sea salt
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⅔ cup neutral oil
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¼ cup molasses
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2 tablespoons Sofra Molasses Cookie Sugar
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¾ cup + 2 tablespoons (175g) sugar
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1 egg
For rolling:
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1 tablespoon Sofra Molasses Cookie Sugar
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3 tablespoons sugar
Directions
Put the flour, baking soda, and salt into a bowl and whisk gently to combine.
Put oil, molasses, Sofra Molasses Cookie Sugar, sugar, and egg into a separate, large mixing bowl. Use a whisk to stir them until fully combined.
Add the flour mixture to the large bowl with the molasses-sugar mixture. Use a spatula and strong, quick strokes to work the flour mixture in completely. Cover the bowl and transfer to the fridge. Chill the dough for at least 2 hours and up to overnight.
Preheat the oven to 350° F and line two sheet pans with parchment paper. Mix the two sugars for rolling in a small bowl and set to the side.
Form the cookies by scooping a heaping tablespoon of dough (a #50 cookie scoop is perfect for this) and rolling it into a ball. Roll the ball in the two-sugar mixture before placing it on the lined cookie sheet; repeat with the remaining dough. Leave about 1½ inches between the dough balls.
Bake for 10-12 minutes, until the edges are set and slightly golden and the tops are cracked but look slightly under-baked. Cool the cookies for 5 minutes on the sheet pan, then transfer to a wire rack to cool completely.
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