Spiced Molasses Cookies

Photo by Lisa M.
Adapted from manilaspoon.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from manilaspoon.com

Ingredients

  • 2 1/4

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon ground nutmeg

  • 1/2

    teaspoon ground cloves

  • 1/2

    teaspoon salt

  • 3/4

    cup (1 1/2 sticks) unsalted butter, at room temperature

  • 3/4

    cup firmly packed dark brown sugar

  • 1

    egg

  • 1

    tsp vanilla extract

  • 1/4

    cup molasses

  • 3

    About 3 Tablespoons granulated sugar

Directions

In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside. Using an electric mixer set on medium speed, beat together the butter and brown sugar until light and fluffy, roughly 3 minutes. Add the egg, vanilla extract, and molasses and continue to beat just until combined. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture, mixing until blended. Cover the bowl and refrigerate for at least 1 hour or for up to 8 hours. After the desired hour of sitting or refrigerating is finished, preheat the oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper or use non-stick cookie sheets. Place a large sheet of waxed paper on a work surface and sprinkle it with the granulated sugar. Using your palms, shape the dough into balls 1 1/4 inches in diameter. Then roll the balls in the granulated sugar, coating them evenly. Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Using the tines of a fork, press the fork into each cookie, pushing down to create a decorative top. Bake until just set and lightly browned, 10 to 12 minutes. Remove from the oven and let cool on the sheets for about 5 minutes. Gently transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 1 week. Note: Do not overcook. The middle/center part of the cookies should just be somewhat soft and spongy when you take them out of the oven. If you do otherwise they will end up crunchy and hard, unless that's how you want them!

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