Chocolate Molasses Cookies

Chocolate Molasses Cookies

• • 1/2 cup unsalted butter, room temperature

  • 2/3 cup granulated sugar, divided

  • 1/3 cup molasses

  • 1 egg

  • 1/2 teaspoon vanilla

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 tablespoons unsweetened cocoa powder

  • 1/2 cup raisins

In your stand mixer fitted with the paddle attachment, beat the butter with 1/2 cup sugar for several minutes until light and fluffy. Beat in the molasses, egg and vanilla until well combined.

In a separate bowl, combine the flour, baking powder, salt and cocoa powder. With the mixer on low, add the flour mixture just until combined. Stir in the raisins. Refrigerate dough for 1-2 hours, or overnight.

Preheat the oven to 375. Roll the chilled dough into balls, and coat each ball in the remainder of the sugar. Place two inches apart on a parchment-lined baking sheet and flatten slightly with the palm of your hand. Bake for 7-8 minutes, until set around the edges, but still soft in the middle. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. Store in an airtight container.

Yields about 2 - 2 1/2 dozen cookies

Recipe from Curly Girl Kitchen, adapted from Cocoa-Molasses Drop Cakes by the Hershey's 1934 Cookbook