Sugar, Spice & Everything Nice
Grandma’s molasses cookies are the stuff of memories for pastry chef Jeremy Fogg
eugenia uhl photograph
Yields Approximately 2 dozen
1 cup shortening or butter, softened
1 cup sugar
1 cup molasses
2/3 cup hot, black coffee
1 tablespoon baking soda
4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
½ teaspoon salt
2 cups confectioners’ sugar, sifted
4 tablespoons melted butter
½ cup milk
½ teaspoon vanilla extract
1. Preheat oven to 350 F
2. Place shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and beat on low speed until light and fluffy, about 3 minutes.
3. Add eggs one at a time and beat until just mixed in. Scrape the bowl with a rubber spatula after each addition for even mixing.
4. Slowly pour in molasses while mixer is running on low speed until all is incorporated. Scrape the bowl again. (If the mixture appears to be broken, add about ¼ cup of the flour from the recipe to bring it back together.)
5. Mix the baking soda into the hot coffee and add to mixer in a steady stream while running on low speed.
6. Sift the flour, baking powder, spices, and salt and add to mixer. Mix on low speed until just incorporated. Scrape the bowl and give it one more quick mix. (The batter should soft, but not runny. If it appears runny, add more flour ¼ cup at a time until mixture holds its shape when scooped.)
Prepare cookie sheets with lightly-greased parchment paper.
7. Scoop cookies out onto prepared sheets about 1 ½ inches apart.
8. Bake for 10-12 minutes, until edges are slightly crispy but the centers are still soft.
9. Remove from oven and allow to cool.
10. While cookies are cooling, prepare the icing by mixing all ingredients together with a whisk until smooth.
11. Once cookies have cooled, spread about 1-2 tablespoons of icing on top.