40 minutes, plus chilling time.
Servings: Makes about 3 dozen cookies.
"My grandmother, nicknamed Boppsie, has been making molasses cookies for her grandchildren for over 30 years. One bite of a sugary, caramelized, chewy cookie transports me from my kitchen in Claremont to Boppsie's kitchen in western Michigan."
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, shortening and sugar until light and fluffy, 3 to 5 minutes.
Add the egg and beat until fully incorporated.
Beat in the molasses and vanilla.
In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, ginger and salt to combine.
With the mixer running, beat the dry ingredients into the batter just until fully combined. Cover the dough and chill for 30 minutes to an hour.
Heat the oven to 375 degrees and lightly grease three cookie sheets.
Form the dough into walnut-sized balls, and roll the balls in sugar to coat. Space the balls approximatelt 2 inches apart on greased cookie sheets, and bake until lightly browned around the edges, 8 to 10 minutes. Cool the cookies on racks.
[Liz Boerkoel, Los Angeles Times, 18 December 2014]
"Dear SOS: Milk has the best molasses cookies I've ever had. My entire family adores them, and I would love to be able to make them for my dad on his 66th birthday. Please help? These cookies are out of this world. I need the recipe, before I spend my last dime on them! Thank you! -Selby Blum, Los Angeles"
Dear Selby: Milk was happy to share its recipe for molasses cookies with us. These are thin and rich, so have a big glass of milk at the ready -- it's all but impossible to eat just one.
Total time: 1 hour.
Servings: Makes 2 dozen cookies.
Note: Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth). Fondant is available at baking supply stores as well as at cooking stores and select gourmet supply stores. You can substitute royal icing if desired.
Heat the oven to 325 degrees.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.
Each cookie: 221 calories; 2 grams protein; 35 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 36 mg cholesterol; 21 grams sugar; 264 mg sodium.
[Culinary SOS, Los Angeles Times, 20 December 2014]