Ever since I pulled out my favourite scarf last week, I have embraced the fact that fall is upon us. And, I couldn’t be happier! I love everything that fall has to offer: crisp air, a beautiful palate of multi-coloured leaves, scarves, sweaters, pumpkin patches, haunted forests, and of course, Thanksgiving.
Thanksgiving is my favourite holiday because it has no pretence. It’s not about gifts and gimmicks and carols. It’s just about bringing families and friends together, and taking a minute out of our busy lives to be thankful for what we have. Oh, and all this is done over a succulent meal of turkey and harvest vegetables. What more can anyone want?
If fall were a taste, it would definitely be a combination of pumpkin spice and molasses. Even for an enthusiastic such as myself, I think September is a bit too early to plough into pumpkin pies, tarts and muffins. However, now is the perfect time to indulge in ginger molasses cookies. And I found the perfect recipe for the chewy treats on Let Her Bake Cake, which is another must read blog for baking aficionados.
These cookies were easy, quick and delicious. Just melt, mix, dollop and bake for about 8 minutes. The ground cloves, cinnamon and ginger give the cookies a rich spicy flavour that is offset by the sugar and molasses. As for texture, the cookies were crisp on the outside and chewy on the inside. The only challenge I encountered was trying not to eat the whole plate of cookies in one sitting!
Here’s the recipe, which originally appeared in The Silver Palate Cookbook.
- Makes 12 to 18 cookies depending on size
- 12 Tbsp unsalted butter
- 1 cup sugar (I use 3/4 cup)
- 1/4 cup molasses or dark treacle
- 1 large egg
- 1 3/4 cups flour
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- Preheat the oven to 175C. Line a cookie sheet with parchment paper.
- In a medium saucepan, melt the butter and add the sugar and molasses. Lightly beat the egg and add to the butter mixture, stirring well.
- In a bowl whisk the dry ingredients together. Add to the wet ingredients and mix until everything is combined.
- Drop the batter by heaping tablespoons onto the cookie sheet. Leave about 3 inches between each one since the cookies will spread as they bake. Bake 8 to 10 minutes, just until the cookies darken and are beginning to set in the middle. The longer you bake the cookies, the crispier they will be.
- Transfer to a cooling rack until cool and store in an airtight container (providing you haven’t already eaten them all!)