Cookies are generally tiny, flat, and sweet baked or cooked snacks or desserts. It often includes flour, sugar, eggs, and some sort of fat, butter, or oil. Other components like raisins, oats, chocolate chips, almonds, etc. may be present.
Most often, cookies are cooked until crisp or, alternately, for just long enough to guarantee a soft inside. Some cookie kinds, such as peanut butter cookie varieties that employ wheat gluten as a binder and solidified chocolate instead of set eggs, are made without the need for any baking at all. Cookies come in a broad range of designs and are made with a variety of components, such as sugars, spices, chocolate, butter, peanut butter, almonds, or dried fruits.
The following facts can be used to understand the theory behind cookies. Despite deriving from cakes and other sweetened pieces of bread, practically all cookie varieties no longer use water as a cohesive medium. The purpose of the water in cakes is to make the batter as thin as possible so that bubbles, which are responsible for a cake’s fluffiness, can develop. The cohesiveness agent in the cookie has changed to a kind of oil. Butter, vegetable oils, and lard all have a significantly greater viscosity than water and may easily evaporate at higher temperatures. As a result, a cake that uses butter or eggs instead of water is substantially denser when it is taken out of the oven.
Oils in cookies stay, as opposed to evaporating, as water does in a baked cake. These oils fill the holes that gas bubbles escape during baking form. The egg whites’ steam and the baking powder’s carbon dioxide generated after heating make up the majority of these gases. The most appealing texture of the cookie, and indeed of all fried meals, is produced by this saturation: crispness saturated with oil-based moisture that prevents the food it has absorbed into from becoming soggy.
Origin of Cookies
Hard wafers that resemble cookies have been around for as long as baking has been recorded, in part because they carry well. However, they were often not sweet enough to be classified as cookies by current standards.
Cookies appear to have originated in Persia around the seventh century AD, just as the usage of sugar was starting to become more prevalent there.
Cookies are best because they are easy to carry. You can take them just about anywhere where you want! Easily transport 1 or 100 cookies with ease to any event. Unlike other desserts like cake, sweets, and pastries, cookies do not require additional utensils or tableware. Simply pick up and enjoy.
Classification of Cookies
We can classify cookies into the following categories,
Bar cookies are made by pressing or pouring batter or other ingredients onto a pan (often in more than one layer), then baking them and cutting them into cookie-sized pieces. They are known as “tray bakes” in British English. Brownies, fruit squares, and bars like date squares are a few examples.
Rolled cookie dough is used to make filled cookies, which are then filled with fruit, jam, or confectionary before baking.
A firmer dough is also used to make molded cookies, which are then hand-formed into balls or other cookie forms and baked. Molded cookies include things like peanut butter cookies and snickerdoodles.
Soft dough is used to make pressed cookies, which are then formed into a variety of beautiful forms using a cookie press and baked.
Low Fat Cookies
Low-fat cookies also called diet cookies typically have lower fat than regular cookies.
Molasses Crinkle Cookies
Cookies prepared with molasses, a viscous syrup created during the production of sugar, are known as molasses cookies. Molasses crinkle cookies are the ideal Christmas cookies because they have a chewy texture, and a dark color, and are frequently combined with warm spices like ginger and cinnamon. Chewy molasses cookies will quickly become your new favorite treat if you enjoy the flavor of crunchy gingersnaps and gingerbread cookies but prefer the soft texture of a snickerdoodle.
Here are the nutritional facts regarding Molasses crinkle cookies,
- Preparation time 15 min
- Cook time 10 min
- Total time 25 min
What do you need in Molasses Crinkle Cookies?
Here are some ingredients that you need for preparing delicious Molasses crinkle cookies,
Shortening and Butter
These two ingredients are important for the best texture and flavor. Shortening commonly uses as a softening agent whereas butter is for flavor.
Both granulated sugar and brown sugar are used for sweetness and extra flavor.
For providing texture
This not only provides sweetness but also moisture. The use of honey and molasses in combination truly makes the best molasses cookies.
This helps give the cookies lift.
Here is the list of ingredients for making Molasses crinkle cookies,
- 1 cup shortening
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1/4 cup honey
- 4 cups all-purpose flour, spooned and leveled
- 3 teaspoons baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- granulated sugar
Steps for Preparation for Molasses Crinkle Cookies
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl by using an electric mixer, beat together the shortening, butter, granulated sugar, and brown sugar, until it gets incorporated and fluffy.
- Now blend in eggs, molasses, and honey until combined.
- In a separate bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients. Mix well. The dough will be sticky.
- By using a cookie scoop, form into walnut-sized balls (about 1 1/4 inches around.)
- Roll in granulated sugar.
- Place on prepared baking sheets about 2 inches apart.
- Bake for 10 minutes.
- Remove from oven and allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Eat, enjoy and have fun!
Benefits of Molasses
There are many benefits of molasses. Molasses contains important nutrients like Iron, selenium, and copper that support strong bones. Additionally, the syrup includes calcium, which is crucial for maintaining healthy bones and preventing osteoporosis. However, it is simple to locate additional wholesome dietary sources of these minerals.
Importance of Molasses
Molasses is a liquid sweetener created during the production of sugar. Your body can benefit greatly from the consumption of molasses. It is healthy for your bones and heart. It is also highly healthy and includes a range of minerals. Additionally, it enhances the digestive system and guards against constipation, particularly in kids. Additionally, it is fantastic for the health of your skin and hair. However, you should exercise caution and determine whether molasses has any negative effects on your health.
- Always store Molasses cookies in an airtight container.
- Store at room temperature for up to 4 days.
- Freeze for up to 3 months.
Variation in Recipe
There are following variations that you can do in the recipe
Change the spice
Our pumpkin pie spice mixture already has the majority of the spices needed in molasses cookies, So we just need to add ground cinnamon, ground ginger, and ground cloves into it, if you don’t want to manufacture or buy it.
Omit the honey
Instead of using a combination of molasses and honey, you can only add molasses to your recipe.
Dunk the cookies in chocolate
Melt some dark chocolate, dip one side of the cooled cookie in it, and top with sprinkles for a more festive cookie.
Extremely soft and chewy molasses cookies that are bursting with a deep, rich molasses taste and have toasty spices to enhance them. They are very sweet, buttery, and quite addicting.
It’s amazing how quickly these cookies can go from delicious to not-so-delicious in the span of only one minute. This cookie recipe requires nine minutes to bake. Take them out of the oven as soon as you notice that the edges are beginning to brown.
The major function of molasses in cookies is to flavor them heavily. It also imparts a sweet flavor (although sugar is also a part of this recipe). Since molasses is one of the most components in the batter, it also contributes to the rich brown color of cookies.
A hand mixer may be used to make the cookie dough. To avoid damaging the mixer’s motor, move to mix in the remaining flour by hand with a wooden spoon after the batter begins to become heavy as you add it.