Chewy Cookies

Chewy Cookies

Every family has their favorite cookies.  I don’t mean fancy Christmas cookies—just your everyday kind of cookie.  Our favorites include Chewy Chocolate Orange, Snickerdoodles, Dark Chocolate-Chocolate Chip, Peanut Butter and Molasses.  You would think that the Molasses cookies would remind me of Christmas or at least winter, with its warm spices of ginger and cinnamon.  Instead, they remind me of summers spent visiting my grandmother, Mamo (May-Moe) and grandfather up in Kelowna, British Columbia.  I remember fondly the big rolling clouds, the blue of Lake Okanogan and the many other lakes dotted in the landscape, the ubiquitous stucco houses of Kelowna, my grandparent’s huge garden full of corn and Mamo’s chewy, buttery, Mollasses Cookies.  Here’s the recipe for the best molasses cookie I’ve ever had. Just don’t bake them too long.  They’ll still be good but they won’t be chewy, and that’s the best part. I usually double this recipe with great results.

Mamo’s Molasses Cookies

2 cups sifted unbleached flour
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon ginger
2 teaspoons baking soda
¾ cup butter
1 cup sugar
1 egg
¼ molasses

Sift together flour, cinnamon, salt, ginger and baking soda. In another bowl, cream together, butter sugar, egg and molasses. Combine flour mixture with butter mixture.

Form dough into 1-inch balls and roll in additional sugar. Bake at 375°F for about 9 minutes.


Categories: .Bayview School of Cooking!, Dessert | Tags: , , , | 2 Comments

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2 thoughts on “Chewy Cookies

  1. Linda Hunter

    So fast, so easy, so good! The dough is pretty good raw too! Thank you, Leanne.

  2. Thanks Linda! We don’t recommend eating raw eggs but we agree, the dough is great!

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