Ah, Dandy-Do Cookies — a classic chewy, molasses-y, slightly spiced cookie! Here’s a recipe for these old-fashioned treats.
Dandy-Do Cookies Recipe
Makes about 24 cookies
Ingredients
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground cloves
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/2 cup molasses
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1 large egg
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1 tsp vanilla extract
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1/4 cup granulated sugar (for rolling)
Instructions
1. Prep:
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
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In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. Mix Wet Ingredients:
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In a large bowl, cream together butter and brown sugar until light and fluffy.
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Beat in molasses, egg, and vanilla until smooth.
4. Combine:
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Gradually stir in dry ingredients until just combined. Dough will be slightly sticky.
5. Shape and Bake:
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Roll dough into 1-inch balls.
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Roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
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Flatten slightly with a fork or the bottom of a glass.
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Bake 10–12 minutes, until edges are set but centers remain soft.
6. Cool:
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
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For extra spice, add a pinch of nutmeg or allspice.
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Molasses gives these cookies their rich flavor; don’t substitute entirely with honey or syrup.
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Cookies are best stored in an airtight container; they stay soft for several days.
If you want, I can also give a gluten-free or vegan version of Dandy-Do Cookies that keeps the chewy molasses flavor intact.