Soft Molasses Cookies
A soft, cake-like ginger cookie. The dough must be thoroughly chilled before you roll it — skip that and it sticks to everything and spreads into one sheet in the oven.
Ingredients
- molasses — 240 ml
- baking soda — 1.75 tsp
- buttermilk — 240 ml
- butter, melted — 110 g
- ground ginger — 2 tsp
- salt — 1 tsp
- all-purpose flour — 500 g
Instructions
- Stir the baking soda into the molasses and beat well until it lightens.
- Add the buttermilk, melted butter, ginger and salt.
- Work in the flour a little at a time — stop when the dough is soft enough to drop easily from a spoon but no longer runny.
- Chill for several hours, or overnight; the dough is unmanageable warm.
- Heat the oven to 190°C (375°F). Roll out half the dough at a time on a lightly floured surface to 5 mm thick and cut rounds with a floured cutter.
- Bake on a buttered sheet for 8–10 minutes, until set at the edges but still soft in the middle.