Lassy Mogs are an old-fashioned, New England-style cookie that brings together the rich flavors of molasses and spices for a treat that’s both comforting and nostalgic. These cookies have a soft, chewy texture and a warm, slightly spicy flavor profile that makes them perfect for the colder months or anytime you crave a taste of home. Traditionally, they were enjoyed with a glass of milk or a cup of hot tea, making them a delightful companion to a cozy afternoon.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1/4 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven: to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add molasses and hot water: Stir in the molasses. Dissolve the baking soda in the hot water and add it to the molasses mixture, stirring well.
- Mix in the spices: Add the ground ginger, cinnamon, cloves, nutmeg, and salt to the wet ingredients, mixing until well combined.
- Incorporate the flour: Gradually add the flour to the mixture, stirring until a soft dough forms. If using, fold in the raisins and chopped nuts at this stage.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: for 10-12 minutes, or until the edges are set, but the centers are still soft. Be careful not to overbake as these cookies are meant to be chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Lassy Mogs as a sweet, spiced snack or dessert!
