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Milk's molasses cookies

Time 1 hour
Yields Makes 2 dozen cookies
Milk’s molasses cookies
(Bob Chamberlin / Los Angeles Times)
1

Heat the oven to 325 degrees.

2

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

3

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.

4

Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth). Fondant is available at baking supply stores as well as at cooking stores and select gourmet supply stores. You can substitute royal icing if desired.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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