I remember growing up and buying pan dulce* at the store. It wasn’t an everyday deal which made it a special ocassion. My favorites have always been conchas** and molasses cookies. Back then I would have never put much thought into making my own. It was easier to simply buy them. But lately I have been all about baking and trying new recipes.
A few days back I decided to give my ginger molasses cookies recipe a try. It is such my luck that I did not have all of the ingredients. Today I did not have cloves (I don’t think I’ve ever had cloves in my pantry). Thankfully there is always a substitute for missing ingredients. Like you can use rum instead of vanilla extract (makes for great choc. chip cookies with a kick!) or whipping cream instead of heavy cream, and so on. I always use this table I found on AllRecipes, make sure to bookmark it since it can save your cooking butt once of these days!
1 cup dark brown sugar
2.5 oz. vegetable oil (+ extra)
3.5 oz. molasses
1 large egg
2 tsp ground cinnamon
2 tsp ground nutmeg (1 tsp can be substituted for 1tsp ground cloves)
½ tsp ginger powder
¼ tsp salt
2 cups all-purpose flour
1 tsp baking soda
½ cup granulated white sugar, for rolling cookies in
- Preheat oven at 350°F.
- In a large bowl (or stand mixer if you have one), blend the sugar, oil, molasses, spices, and salt on medium for 3 minutes.
- Add the egg and mix until completely blended.
- Add in baking soda and flour (½ cup at a time). Mix on medium speed until all the flour is incorporated.
- Put the granulated sugar in a small bowl. Roll the dough into small balls, about 1 inch in diameter. Drop in sugar and coat well. Dough will be extremely sticky!
- Place balls on cookie sheet (I always grease mine just to be safe).
- Put cookie sheet in the oven for 10-13 minutes. Let the cookie sheet cool for about 3 minutes before you remove the cookies.
Like with all baking and cooking, times will vary depending on altitude. I live at sea level with high humidity so I baked the cookies for 10 minutes.
When measuring the molasses make sure to grease the measuring cup so the molasses does not stick to the cup.
The cookies taste better when warm right out of the oven! Make sure you have a nice cold glass of milk or a hot cup of coffee to go with these, yumms!
When rolling the cookies, the dough will feel stiff. You can either flatten the dough or roll it into a ball. The photo above shows the final result of a flat cookie and a ball cookie. The rolled cookie looks so much better and finger-licking-’licious!
These cookies should stay soft for about a week. If they start to get hard, put the cookies in a ziplock bag with a slice of bread for about 24 hours. The cookies will be soft once more, while the slice of bread will come out as a crouton! No clue as to how this happens but it works!
* Pan dulce: sweet bread, Mexican pastries.