Soft and chewy molasses treats


December 05, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Sandra Stonebreaker of Ocean Park, Wash., was looking for a recipe for a soft, chewy molasses cookie similar to the ones sold at Starbucks. Mary Thorne of Pittsfield, Mass., said that she has never tried the cookies at Starbucks, but she thinks the "best" molasses cookie she has ever eaten was sold at a gift shop called the Jennifer House in Great Barrington, Mass.

Thorne says that the shop closed a while ago but the outcry for its cookie recipe was heard loud and clear, and it was eventually published in her local newspaper, The Berkshire Eagle. I would agree that this is an excellent molasses cookie and very close to the one served at Starbucks.

Unlike any other recipe I've seen, the instructions say to chill the dough for 24 hours before baking the cookies. Perhaps this has something to do with achieving the perfect chewy, soft consistency and full flavor. The recipe makes quite a large quantity, so you should have plenty to share this holiday season.

Jennifer House Ginger-Molasses Cookies

Makes 3 1/2 dozen cookies

1 pound butter, softened

3/4 cup dark molasses

1/4 cup water

1/2 tablespoon salt

3 cups brown sugar

3 large eggs

6 1/2 cups unsifted flour

1 tablespoon baking soda

1 tablespoon cinnamon

2 teaspoons ground cloves

2 1/4 teaspoons ground ginger

1/2 cup granulated sugar (for rolling cookies)

Cream butter, molasses, water, salt and brown sugar together. Beat in eggs, one at a time. Sift dry ingredients together and add gradually to the creamed mixture. Mix well (dough will be stiff). Refrigerate for 24 hours.

Preheat the oven to 350 degrees. Roll dough into 2-inch balls and roll each ball in granulated sugar to cover. Bake for 15 to 18 minutes.

Per cookie: 239 calories, 3 grams protein, 9 grams fat, 6 grams saturated fat, 37 grams carbohydrate, 1 gram fiber, 38 milligrams cholesterol, 188 milligrams sodium


Tess Coker of Bend, Ore., is trying to find a recipe for eggnog tarts or tartlets. They were not actually made with eggnog, but a rum extract was used. She thinks the recipe came from either Woman's Day or Good Housekeeping magazine back in the late '80s.

Jane Braun of Bel Air is looking for a recipe for hamburger chowder made with cabbage.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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