Nanny's Molasses Cookies (small batch)

  

I love, Love, LOVE molasses cookies.  I have never met a molasses cookie that I haven't immediately fell in love with.  There is something about the combination ginger and molasses that just warms the heart.

Of course my first loves are my own grandmother's molasses cookies.  You can find that recipe here. Soft and pillow-like, they have been pleasing my family for generations! 

 

I have very fond memories of helping my grandmother to roll them out on her  countertop, cutting them and baking them when I was four years old.  My grandmother was suffering from cancer at the time and did not live much longer than that.

I do not know how she mustered the strength to bake cookies with me, but she did.  She always had time for me. I have many fond memories of cuddling with her in her ample lap while she sang the song "you are my sunshine" to me.

I am the only one of my siblings that remembers her.  I am so grateful for those memories.

 

This recipe for Nanny's Molasses Cookies comes from the book entitled, The Lost Kitchen, by Erin French. 

This is an Erin French Molasses cookie recipe which comes from the recipe collection left to her by her own sweet grandmother. 

There is just something about grandmother's and molasses cookies.  The two go together like peas and carrots!

 

What makes these that little bit different is that they are studded throughout with bits of candied ginger.  Sweet, firey, bits of candied gingerroot.  

I love the stuff and can sometimes be found to be munching on a piece. My favorites are the chunks you can buy which has been bathed in dark chocolate.

Ginger is, quite simply, one of my favorite flavors, full stop. 

 

Not only are they studded with bits of candied ginger, but they are also filled with wonderful spicy flavors.  Ginger.  Cloves. Cinnamon. Cardamom. And, of course  . . .  dark sweet molasses.

The cardamom is my own addition. It is a flavor I have come to love in any kind of molasses ginger infusion. It goes very well.  

 

I also chose to downsize the recipe to make  a half batch.  She said her original recipe made two dozen, but I halved it and got 18 good sized cookies.

I sent some home with my sister to give to my dad. He likes something sweet after his supper and he loves molasses cookies.  I am sure he will be quite happy with these. 

 

WHAT YOU NEED TO MAKE NANNY'S MOLASSES COOKIES

Simple baking ingredients that most of us already have in our larders.  Its easy really.

• 1 3/4 cups (245g) plain all purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 cup (110g) white vegetable shortening (Crisco or Trex)
• 1 cup (200g) granulated sugar, plus extra for rolling
• 1 large free range egg, beaten
• 1/4 cup (88g) molasses
• 1/3 cup (80g) chopped crystalized gingerroot (optional)

  

I suspect that they would not quite be the same if you were to use butter instead of shortening (white vegetable fat).  Part of the appeal of these is the crisp exterior and soft fudgy interior. 

I think that butter would make them too crispy, but I could be wrong. White shortening has its uses. Here in North American I would use Crisco, but in the UK, use white flora or Trex, both of which are available in the chiller aisle of the grocery shops. 

You can also buy Crisco online in the UK at American grocery supply shops. I used to buy mine from Skyco.

 

Other than that everything else is pretty straightforward. Just plain all purpose flour, a variety of baking spices, egg, and some white granulated sugar.

Oh and molasses.  In the UK you can replace equal amounts of dark treacle and golden syrup to make up the amount of molasses needed. But again, you can buy molasses at American Grocery supply shops online. I used to buy mine (again) from Skyco.  

Look at how fudgy they are.  Pure heavenly bliss.

 

HOW TO MAKE NANNY'S MOLASSES COOKIES

These are very simple cookies, which go together very quickly with an electric hand mixer.  

Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking tray with baking paper. Set aside.

Sift together the flour, soda, and all of the spices.

Cream the shortening with a hand held electric whisk until light and fluffy. Beat in the egg, beating it in thoroughly. Beat in the molasses.

Add the dry ingredients, blending until the dough just comes together. Stir in the candied ginger. Cover and chill the dough for half an hour.

 

Using a cookie scoop form the dough into 1 inch balls. Have ready a bowl of sugar. Roll the balls in the sugar to coat and place onto the baking sheet leaving about 2 inches in between each. Press down gently with the palm of your hand to flatten slightly.

Bake for 8 to 10 minutes. Cracks should just be starting to form on the surface. They will actually look slightly underdone, but don't worry, they aren't.

Leave to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

 

You can see here that crisp sugar coating and the cracks which are spoken about in the recipe. You can also see the bits of candied ginger. So tasty! 

If you are in the mood to bake cookies and these don't strike your fancy, here are some others you might enjoy! 

QUARTER CUP COOKIES - Crisp edged, buttery and delicious and filled with lots of chocolate chips. toasted nuts, oatmeal, coconut and raisins.

SOFT AND CHEWY JAM AND SUGAR COOKIES - Sweet sugar cookies with tasty jam centers. These are fabulously moreish.

LEMON CURD COOKIES - Soft sugar cookies, dimpled with a lemon curd filling and a lush lemon drizzle glaze. What's not to love?

Happy baking! 

Nanny's Molasses Cookies (small batch)

Yield: 18 cookies

Author: Marie Rayner

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Soft inside, crisp and sugary on the outside. Studded with moreish bits of candied ginger. These are just wonderful.

Ingredients

• 1 3/4 cups (245g) plain all purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 cup (110g) white vegetable shortening (Crisco or Trex)
• 1 cup (200g) granulated sugar, plus extra for rolling
• 1 large free range egg, beaten
• 1/4 cup (88g) molasses
• 1/3 cup (80g) chopped crystalized gingerroot

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking tray with baking paper. Set aside.
2. Sift together the flour, soda, and all of the spices.
3. Cream the shortening with a hand held electric whisk until light and fluffy. Beat in the egg, beating it in thoroughly. Beat in the molasses.
4. Add the dry ingredients, blending until the dough just comes together. Stir in the candied ginger. Cover and chill the dough for half an hour.
5. Using a cookie scoop form the dough into 1 inch balls. Have ready a bowl of sugar. Roll the balls in the sugar to coat and place onto the baking sheet leaving about 2 inches in between each. Press down gently with the palm of your hand to flatten slightly.
6. Bake for 8 to 10 minutes. Cracks should just be starting to form on the surface. They will actually look slightly underdone, but don't worry, they aren't.
7. Leave to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
8. Store in an airtight container.

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