For years. Decades now…whenever my mom catches whiff that my brother is coming home, she becomes a blur in the kitchen, determined to have spaghetti ready to plate up and a pan of cinnamon rolls already glazed before his foot passes the front door.
Always spaghetti. And always cinnamon rolls. As if my brother would not prefer a sandwich or a steak. But it is hardly about the spaghetti or the cinnamon rolls or whether or not anyone’s hungry. It’s about my mom showing her boy love; It’s about her wrapping her arms around him in the only way he might allow.
You see, somewhere at sometime whether it was once or ten times, my brother said out loud that his favorite dinner was mom’s spaghetti. Possibly at the same sitting, he snarfed six cinnamon rolls before breathing a second time.
She didn’t forget.
And so regardless of the years since or a possible palate change, homemade cinnamon rolls on the eve of my brother’s arrival=LOVE.
It always will.
And for me, Molasses cookies do the same. They remind me of my brother, who must’ve crammed his face with these too.
And for good reason. These. Are amazing.
Now, I’ve changed the original Molasses cookie recipe to suit our family–cut back on sugar, swapped butter for oil–but nothing’s lost.
So…here’s what we need.
Butter. Eggs. Sugar. Molasses. Flour–whole wheat and white. Baking soda. Salt. Ginger. And Cinnamon.
Now while we’re doing other things, the butter can melt. (If dairy’s a problem, substituting coconut oil here would work).
Other things like measuring out the flour and dumping it into the sifter.
Now I don’t know the laws of sifting, why some recipes say do it and some don’t bother. But since this one bothers, I do it.
The recipe calls for 4 cups of flour. I’ve gone ahead and substituted one of those cups for whole wheat flour. Works great.
So here’s the whole wheat…
And here’s the white.
I know. Hard to tear your eyes away.
The original recipe also calls for oil, not butter and it calls for 1 teaspoon of salt. If you choose to use oil of any kind, I’d stick with the full teaspoon of salt.
Since I’m using salted butter, I’ve cut the salt back to half a teaspoon.
We need 4 teaspoons of soda to get these things to rise…
Two teaspoons of ginger…
And two teaspoons of cinnamon.
And then it’s all about the sifting…
Until we’ve got a fluffy peak of dry stuff.
Which we can forget for a moment…
While we add our melted butter and our sugar to the mixing bowl.
Tired of hearing about the original recipe? Well…one more thing. The original recipe calls for TWO cups of sugar. If you need to faint, I got ya.
All we’re using is ONE cup of sugar. Which is still sugar, I get that. But spread over 60 cookies or so, we’re a little better off. Twice as better.
After the butter and sugar are mixed well, add the eggs. We need two.
And then the molasses–a half a cup.
As these spin ’round…
It’s a good time to set our oven to 350 degrees.
It doesn’t take long before the whole bit looks like molasses.
At which time we can add our sifted ingredients.
And watch as it turns to dough.
Now…the recipe says to chill the dough for half an hour. Feel free.
I can’t ever remember doing this step.
So, what’s next is rolling the dough into balls. Like so.
If you want big cookies, then roll the dough into…um…balls that are bigger.
Then we want to take our ball–whatever size it is–shake it in sugar and place it onto our cookie sheet.
When we’ve got a whole sheet of ’em, they’ll look something like this.
After they bake for SEVEN minutes, they’ll become like this on the outside…
And like this on the inside.
At which time you’ll have to verify that they’re ‘company ready’. Possibly a couple of times. 🙂
The number of cookies will vary. Our batch this time yielded 70 small cookies.
Enjoy these, friends. With your friends!
1 cup Butter
1 cup sugar
1/2 cup molasses
Sift Together, then add to butter and sugar:
1 cup whole wheat flour
3 cups white flour
4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
Let dough set for half an hour (if you’d like); then roll dough into balls and shake in a cup of granulated sugar until coated.
Bake at 350 degrees for 7-9 minutes. Cool on a wire rack.