Justice S's Molasses cookies, modified from Joyofbaking.com
2 cups (260 grams) all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (210 grams) dark brown sugar
2 tablespoons vegetable, canola, or safflower oil
1/3 cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent the molasses from sticking)
1 large egg
1/2 teaspoon pure vanilla extract
In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes).
Add the oil, molasses, egg, and vanilla extract and beat until incorporated.
Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl.
When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls.
Then roll the balls of dough into the sugar, coating them thoroughly.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly.
Bake for about 9 - 10 minutes, or until the tops of the cookies have cracked yet are barely dry(They will look a little underdone.) Remove from oven and cool on a wire rack.
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When I was little my grandma used to make molasses cookies for the holiday and I think they are one of the best types of cookies. The pure substances are baking soda(NaHCO3), salt(NaCl), and sugar(C12H22011). The homogeneous mixtures are molasses, ground ginger, ground cloves, ground cinnamon butter, all purpose flour, and the mixed batter. The heterogeneous mixtures are eggs, un-mixed batter. The molasses turning the dough brown and the the cookies heating up in the oven are physical changes. The cookies getting bigger and the tastes are chemical changes.
Submitted by: "Justice S."