Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
If you’re a chewy cookie fan this recipe is for you. Ditto if you love ginger.
This is a recipe from my friend Sandra who called the cookies “Really Good Molasses Cookies” because that’s what they’re called on her hand-written recipe card.
Plus, they are really good molasses cookies. Chewy, with that lovely crackled top.
That’s the great thing about hand-me-down recipes. Unlike hand-me-down clothes (such as the ones that I grew up wearing from my older sisters and cousins), recipes that have been passed along from family and friends are always favourites and welcome additions to your recipe box.
My horrible hand-me-down clothes are chronicled in my annual school photos. They weren’t old enough to be cool or vintage and weren’t current enough to be made of natural fibres, so there I sit in my school photos with the tacky landscape background in scratchy polyester pantsuits.
But back to the cookies…
Adding balsamic vinegar to molasses cookies was my mom’s idea. She discovered a balsamic cookie recipe years ago and we have been enjoying it ever since in her molasses-meets-Italy cookies that I’ll feature one of these days.
Sandra’s Really Good Molasses Cookie Recipe
- 2 cups sugar (plus more for rolling)
- 1 cup butter
- 1/2 cup Crosby’s Fancy Molasses
- 2 eggs
- 1 Tbsp. balsamic vinegar
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tsp baking soda
- 2 tsp ginger
- 1 tsp cloves
- 1 tsp cinnamon
- ½ tsp. cardamom
- 1/3 cup chopped candied ginger
- In a large bowl cream sugar and butter until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in molasses and balsamic vinegar.
- In another bowl, whisk dry ingredients.
- Add dry ingredients to creamed mixture about a cup at a time, mixing well. Stir in candied ginger.
- Form into 11/2″ balls. Roll in sugar.
- Place on parchment lined cookie sheet 2″ apart. Bake at 350 degrees for about 10 minutes. (They puff up in the oven, but flatten as they cool.)
Tip: No need to use whole wheat pastry flour if you don’t have any on hand. The original recipe called for all-purpose flour only.
One more thing…
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