Have you ever heard of the Great Molasses flood of 1919? Until last week I had no idea that exactly 100 years ago, 231 million gallons of molasses destroyed a portion of Boston’s North End.
I explain what happened in the video below:
Molasses Crinkle Cookies
Yield: 24 Medium size cookies
Equipment: Stand Mixer fitted with paddle attachment, spatula, offset spatula (good for cleaning batter off of paddle, 1/2 sheet tray lined with parchment, 1/4 sheet tray lined with parchment, #30 scoop **cookies can be made larger or smaller - increase or decrease baking time by a few minutes.
3 ounces (85g) Butter, slightly softened
2.43 Ounces (69g) Shortening
5 1/4 ounces (149g) Granulated sugar
4 1/2 ounces (128g) Molasses **I used Grandma’s brand
2 eggs (large)
12.75 ounces (361g) all purpose flour
1/4 teaspoon fine sea salt
1 Teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon (good pinch) cloves
1/8 teaspoon (good pinch) nutmeg
Extra Sugar for rolling cookie balls in.
In a stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar on low speed for one minute if the butter and shortening are not smooth, mix an additional 30 seconds.
Stop the mixer and scrape down. Add molasses, mix for 1 more minutes on medium speed.
Add eggs, one at a time at low speed, stop the mixer and scrape down between each addition, mix only until the eggs and butter mixture are combined - no more then 45 seconds of mixing at medium low speed.
Sift together, flour, salt, baking soda and spices.
Add flour in two increments, mixing only until just combined.
Chill the dough for one hour. **Pro tip!!!! Scrape the dough onto a parchment lined quarter sheet pan, cover with plastic wrap and refrigerate - this is what professional and pastry chefs do when they want to chill dough quickly. It works for custards too.
Preheat oven to 350
Scoop the cookies into balls and slightly round. Roll in extra sugar and place on baking tray 1 - 1 1/2” apart. (How many place here). Sprinkle a little extra sugar on top.
Bake for 12- 14 minutes. Double pan at the 8 minute mark. When baked they will have lost their shine, the sugar should sparkle but they shouldn’t take on extra color. Increase or decrease baking time depending on how large or small you have scooped them.
Store in an airtight container for up to 2 weeks with a few slices of apple. If you like to send cookies to families and friends this is a good choice.