This is my version of an updated old-fashioned cookie. Where I grew up, molasses was a staple. In fact, when I was a kid, molasses was as common as almost any other ingredient. My mom would bake cookies, cakes, and breads with it; we used it as a sliced-bread topping; (I loved to mix molasses with peanut butter!) it was used in baked beans and glazed ham; and even as a topping for fried bread dough (toutons).
I won’t even tell you that a teaspoon of molasses, slightly warmed by hovering the spoon over your stove’s burner, and carefully allowing the warm, sticky syrup to pour into your ear, and then gently stuffed with cotton, will relieve an ear ache. I promise; I won’t tell you that!
It’s not something I commonly use anymore for obvious reasons, but it’s always present in my pantry. I don’t get to use it as much as I’d like, because I very rarely make traditional Newfoundland cakes or bread like my mom used to make, and smearing it on a slice of bread with peanut butter is a thing of the past. It was delicious when I was younger, but my tastes have changed over the years.
In this recipe, molasses is combined with other strong smelling and tasting ingredients such as cinnamon, ginger, and cloves to make a comforting, home-style, old-fashioned cookie. So, bake these up, make a cup of tea, and snuggle up on your couch with a good book. The cookies will make the reading so much more enjoyable – I swear!
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup brown sugar, lightly packed
- ½ cup molasses
- 1 egg
- 2 tablespoons milk
- Preheat your oven to 350 degrees, and be sure the rack is set to the middle position.
- In a large mixing bowl, cream together the butter, brown sugar, and molasses with a hand-held mixer.
- Add the egg and mix well on low speed.
- Add the dry ingredients and the milk.
- Once again, on low speed, use your mixer to incorporate all of the ingredients. Don't over mix, just until the white of the flour disappears.
- Prepare two baking sheets by lining each one with a silicone pad or parchment paper.
- Use a 1½ tablespoon ice-cream scoop to measure mounds of cookie batter onto the baking sheet. Be sure to leave at least a 3 inch space between each mound for growth.
- Bake one sheet of cookies at a time for 18 minutes.
- Allow cookies to cool for two minutes before transferring to a cooling rack to continue the cooling process.