Molasses Roll Out Cookies

By devogirl

I first started using molasses as a sweetener for my kids' cooking when they were babies since molasses are packed with iron. They also happen to feature a rich, vibrant flavor which can stand on their own and take the starring role in these cookies.

Most roll-out doughs like the ones for sugar cookies and gingerbread need to be refrigerated before you can roll them out and use cookie cutters. Not this dough. It is so easy to make and because you can roll it out immediately, it's perfect for those spontaneous cookie baking sessions when your kids want to make cookies now and not have to wait until the dough has sat long enough in the fridge.

These baked gems may have the same appearance as gingerbread and a similar depth of flavor, but they're a lot milder not to mention seriously addictive. It's also the perfect time of year to make these, so what are you waiting for?

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup unsulphered molasses

Preparation

Step 1

1. Preheat oven to 350F.

2. In a bowl, whisk together the flour, baking soda and salt and set aside.

3. In the bowl of a standing mixer, or with an electric mixer,
cream together the butter and sugar until light and fluffy,
about 5 minutes.

4. Add the egg, vanilla and molasses, and mix until combined.

5. Gradually add the dry ingredients to the wet until just combined.

6. Roll out the dough between two pieces of parchment paper to
1/2 inch thick for softer and chewier cookies. Roll them thinner for crispier cookies.

7. Cut out with cookie cutters and bake for 10-12 minutes.