Crisp Molasses Cookies
By Joe
Source: King Arthur Baking — King Arthur Test Kitchen, Crisp Molasses Cookies.
A crisp molasses cookies recipe for 30 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a medium bowl beat the coconut oil or butter now shortening and sugar until smooth mix in the now molasses and egg in a separate bowl beat together the flour baking powder bicarbonate of soda salt and spices tip in to the wet ingredients and mix until now smooth the dough will be fairly stiff lid and chill for 30 minutes heat the oven to 175 c sheet two baking sheets with parchment lift the dough with a tablespoon lift and roll out into 1 balls roll out the now balls in sugar and set on the baking sheets leaving 1 now 1 2 of space between them cook in the oven for 11 to 13 minutes now until they ve cracked on top now and flattened but not now yet browned at the edges take it out of the oven and let leave to go cold on the pans for 5 minutes before moving to a rack to finish now cooling completely keep in an airtight container at room now temperature for up to two weeks now or freeze for longer storage to now easily coat the dough balls with sugar set some sugar in a bag and tip now in six or eight balls at now a time shaking gently to lid them with sugar.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
12 g per serving
24 % of the 50 g daily maximum · 48 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 119 kcal |
| Protein | 1.1 g |
| Carbohydrate | 18.3 g |
| of which sugars | 12 g |
| of which free sugars | 12 g |
| Fat | 4.8 g |
| of which saturates | 1.7 g |
| Fibre | 0.3 g |
| Salt | 0.2 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
