These cookies are chewy, easy to make, and ridiculously delicious. The flavours work so well together and warm the soul with every bite.
Adapted from a recipe found on GimmeSomeOven
Chewy Black Garlic Molasses Sugar Cookies
These are easy to make but you'll need to chill the cookie dough, so make the dough a couple of hours before you want hot, fresh cookies. Chilling the dough will stop them from spreading - so it's worth the wait.
4 1/2 cups all purpose flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1 1/2 cups unsalted butter, room temperature
1 cup white sugar
1 cup packed brown sugar
1 tbsp Black Garlic Puree
1/2 cup molasses
1/2 cup caster sugar for final cookie assembly.
Whisk flour, baking soda, cinammon, cloves and salt together and set aside.
In a separate bowl cream together the softened butter (not melted), white sugar and brown sugar with a mixer until light and fluffy and a pale yellow colour.
Add the Black Garlic Puree to the creamed mixture and mix.
Mix in the eggs (one at a time) and the molasses, beat on medium-low until each is combined.
Gradually add the dry ingredient mixture and beat until evenly mixed through.
Put the dough into an airtight container and refrigerate for at least 2 hours, until the dough is completely chilled.
Preheat the oven to 180C. Line a cookie tray with baking paper and set aside. Prepare a small bowl with the caster sugar.
Roll the dough into small balls - about 2.5 cm in diameter.
Roll each ball in the caster sugar till coated then place the ball on the prepared baking tray.
Bake for about 8-10 mins until the cookies begin to crack on top. They will crack more while cooling. Remove from the oven and let cool for 4-5 minutes before transferring to wire racks to cool completely.
Enjoy warm or store in a sealed container for up to 4 days. Can also be frozen for up to 3 months.