Grandma’s Molasses Cookies with White Chocolate Icing
A chewy old fashioned molasses cookie iced with white chocolate.
Servings: 26
Calories: 236kcal
Ingredients
- 1 teaspoons baking soda
- 1 teaspoons vinegar
- 2 1/2 cups all-purpose flour , organic, unbleached
- 1 teaspoons ground cinnamon
- 1 teaspoons ground cloves
- 1 teaspoons ground ginger
- Pinch sea salt
- 3/4 cups Brer Rabit Full Flavor Molasses
- 1 cups brown sugar , or regular granulated sugar
- 2 large eggs
- 1/2 cup butter , softened, or non-hydrogenated shortening
- 1 pound Ghirardelli White Melting Chocolate , melted (optional)
Instructions
- Heat oven to 375°F.
- Dissolve baking soda in vinegar. Sift 2 cups flour with 1 teaspoon each of cinnamon, ground cloves, and ground ginger, and a pinch of sea salt.
- Mix 3/4 cup molasses, 1 cup packed brown sugar, 2 eggs, 1/2 cup butter, and dissolved baking soda together in a large mixing bowl.
- Stir in flour and spice mixture. Add more flour 1/4 cup at a time until the dough is pretty stiff—1/2 to 3/4 cup more total.
- Divide the dough in half. Roll out one half at a time on a lightly floured surface to 1/4" thickness. Stamp with a cookie-cutter into 2" rounds. If the dough is sticky, use a pastry knife to lift cookies from the counter.
- Bake at 375°F for 8-10 minutes on a parchment-lined cookie sheet until cookies are set and just beginning to brown at the edges. Cool on a wire rack.
- Once cookies are cooled, melt white chocolate in a double boiler until smooth. Spread melted chocolate on top of each cookie in a thin layer with the back of a spoon. Set on a wax paper-lined tray and allow to cool completely until chocolate is set.
Notes
Yields 4 1/2 dozen 2-inch cookies.
- I find that brown sugar helps to keep the cookies soft, but white sugar can also be used.
- Adding vinegar to baking soda is an old fashioned way of activating the baking soda if they didn't have baking powder. We still use the method to preserve the tradition.
- Due to the dark color it can be difficult to know if the cookie is done. It is best to test one or two at 8 or 9 minutes rather than over-baking so the cookies remain chewy.
Nutrition
Serving: 2g | Calories: 236kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 102mg | Potassium: 222mg | Fiber: 1g | Sugar: 26g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg