Cocoa-Molasses Cookies

molasses-cookies-cocoa
Photo by Joseph De Leo
Rating
Read Reviews
  • Makes 20 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 199 calories
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 23 mg
    • Sodium 184 mg
    • Protein 2 g
    • Carbohydrate 30 g
    • Sugar 18 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 27 mg

Whisk together the flour, baking soda, cinnamon, ginger, salt, pepper, and ½ cup of the cocoa in a medium bowl; set aside.

In a separate bowl, beat the brown sugar, butter, and shortening with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, molasses, and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).

Heat oven to 350° F with the racks in the upper and lower thirds. Line two baking sheets with parchment. Whisk together the turbinado sugar and remaining tablespoon of cocoa in a small bowl.

Ingredients

  1. Check 2 cups all-purpose flour, spooned and leveled
  2. Check 2 teaspoons baking soda
  3. Check 1 teaspoon ground cinnamon
  4. Check 1 teaspoon ground ginger
  5. Check ½ teaspoon fine salt
  6. Check teaspoon freshly ground black pepper
  7. Check ½ cup plus 1 tablespoon unsweetened cocoa powder
  8. Check ¾ cup packed light brown sugar
  9. Check ½ cup (1 stick) unsalted butter, room temperature
  10. Check cup vegetable shortening
  11. Check 1 large egg
  12. Check cup unsulfured molasses
  13. Check 1 teaspoon pure vanilla extract
  14. Check ¾ cup turbinado sugar

Directions

  1. Whisk together the flour, baking soda, cinnamon, ginger, salt, pepper, and ½ cup of the cocoa in a medium bowl; set aside.
  2. In a separate bowl, beat the brown sugar, butter, and shortening with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, molasses, and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
  3. Heat oven to 350° F with the racks in the upper and lower thirds. Line two baking sheets with parchment. Whisk together the turbinado sugar and remaining tablespoon of cocoa in a small bowl.
  4. Roll 2 tablespoonfuls of the dough into balls; roll in the cocoa sugar. Place on prepared baking sheets, spacing them 2 inches apart. Gently tap the tops of the cookies to flatten slightly (they should be about 1 inch thick).
  5. Bake, in batches, rotating the sheets halfway through, until the edges are just firm and the cookies are cracked on top, 8 to 10 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

 

Storage suggestion: Keep the cookies in an airtight container at room temperature for up to 5 days.