The Cookie THEY Don’t Want You to Make

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking If you’ve ever been intimidated by overly complicated cookie recipes with impossible measurements, this video is for you. Molasses Sugar Butter Cookies (Fixed Recipe that I made in Video) Ingredients 175 mL (¾ cup) butter 425 mL (1¾ cups) all-purpose flour 7 mL (1½ tsp) baking soda 2 mL (½ tsp) coarse salt 5 mL (1 tsp) ground cinnamon 1mL (¼ tsp) ground cloves 2 mL (½ tsp) ground ginger 1 large egg 150 mL (⅔ cup) sugar 45 mL (3 Tbsp) molasses 30 mL (2 Tbsp) sugar for coating Method: Pre-heat the oven to 180ºC (350ºF). Brown the butter, remove from heat and allow to cool to room temp. Whisk together flour. soda, salt, cinnamon, cloves, and ginger. Whisk together the brown butter, sugar and molasses until light and fluffy. Stir the flour mix into the butter mix, until just combined. Chill the dough for about a half hour. Portion the dough and form into small balls and roll in sugar. Place on a baking sheet and bake 10-12 minutes. Molasses Sugar Butter Cookies (original confusing recipe) Ingredients 150 gram or 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter 38 gram or 2 tablespoons plus 1 teaspoon (35 ml) or 3/4 large egg 204 gram or 1 3/4 cups minus 1 tablespoon (lightly spooned into the cup and leveled off) bleached all-purpose flour 8.2 gram or 1 1/2 teaspoons baking soda 3/8 teaspoon fine sea salt 3/4 teaspoon ground cinnamon 3/8 teaspoon ground cloves 3/8 teaspoon ground ginger 125 gram or 1/2 cup plus 2 tablespoons superfine sugar 60 gram or 3 tablespoons (45 ml) light molasses, preferably Grandma’s brand 24 gram or 2 tablespoons superfine sugar, for rolling the dough balls (see Baking Pearls) Directions CLARIFY AND BROWN THE BUTTER: Have ready by the cooktop a 1 cup glass measure with a spout. In a small heavy saucepan, on very low heat, melt the butter, stirring often with a silicone spatula. Raise the heat to low and boil, stirring constantly, until the milk solids on the spatula become a deep brown. Immediately pour the butter into the glass measure, scraping in the browned solids as well. Allow the browned butter to cool to room temperature, or no higher than 80°F/27°C (see Baking Pearls, below). Into another 1 cup measure with a spout or a small bowl, weigh or measure the egg. Cover with plastic wrap. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. MAKE THE DOUGH: In the bowl of a stand mixer fitted with the flat beater, mix the browned butter with its solids, the sugar, molasses, and egg on low speed for 1 minute. Add the flour mixture. Start mixing on the lowest speed to moisten the flour. Raise the speed to low and beat for 30 seconds. Scrape the dough onto a piece of plastic wrap and divide it in half (about 281 grams each). Wrap each piece in plastic wrap and refrigerate for 1 hour, or until firm enough to handle (see Baking Pearls). PREHEAT THE OVEN: Thirty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 375°F/190°C. ROLL THE DOUGH INTO BALLS: In a small bowl or large custard cup, place the sugar for rolling the dough balls. Remove one piece of dough from the refrigerator. Measure the dough into a 1 1/2-inch diameter cookie scoop and level it off with a small metal spatula, or scoop out a heaping tablespoon (23 grams). You will get 12 pieces of dough. Roll each piece in the palms of your hands to form a 1¼ inch ball. Roll each dough ball around in the bowl of sugar to coat it well. Set the dough balls a minimum of 1 1/2 inches apart on a cookie sheet. BAKE THE COOKIES: Bake for 4 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 4 to 6 minutes. Cracks will appear on the surface, but the inside will look slightly underbaked. When gently pressed with a fingertip, the cookies should still feel soft in the middle. (Baking longer will result in a darker looking and crisper cookie throughout.) COOL THE COOKIES: Set the cookie sheet on a wire rack and let the cookies cool for 3 to 5 minutes, until firm enough to transfer to a wire rack for cooling. Use a thin pancake turner to transfer the cookies to another wire rack. They will firm up as they cool, with a crisp surface and soft chewy interior. Shape, bake, and cool the second batch. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/prod... https://searchandrescuedenim.com/GLEN... Discount code to be used at checkout: GLENANDFRIENDSCOOKING