Hizzoner's Old Fashioned Molasses Cookies are big, fat and chewy-soft. They are rolled in sugar 
before baking so they have a wonderful crusty exterior and tender interior. The balance of spices is just right.
During the Holidays, customers used to order a whole batch of the raw cookie dough and keep it in their refrigerator to bake off cookies as needed.
We used a large cookie scoop for our cookies and they came out nice a big.
before baking so they have a wonderful crusty exterior and tender interior. The balance of spices is just right.During the Holidays, customers used to order a whole batch of the raw cookie dough and keep it in their refrigerator to bake off cookies as needed.
We used a large cookie scoop for our cookies and they came out nice a big.
1 cup butter blend (or use real butter)
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
4 cups unbleached all purpose flour
1 teaspoon ground cloves
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon salt
1. In your mixer bowl put eggs, sugar, butter, and molasses. Beat until creamy.
2. Stop mixer and add salt and spices. Beat again until creamy.
3. With mixer running on lowest speed, add flour in a little at a time until all of it is incorporated.
Dough should be stiff enough to be barely tacky but not really sticky.
Use a large cookie scoop to measure. Use a good heavy half sheet pan or the heaviest cookie sheet you have to bake cookies. You can use pan spray or sil-pat or parchment paper, but if your cookie sheet is not heavy enough you will have cookies who have too-dark bottoms and not-done tops.
Roll each cookie into a ball and pat into a bowl of sugar to thoroughly coat the cookie.
Place about 2 inches apart on your baking sheet, patting it down slighly. Cookie will spread a bit.
Bake at 350 for 13 minutes in a convection oven. If your oven is not a convection oven, check after
13 minutes for doneness.