I’m about 95% sure that molasses cookies are my all time favorite cookie. They are such a perfect combo of soft and chewy, not too sweet with that lovely spice taste. . .I’m drooling thinking about them. However, I make them sparingly, and really only in the fall. I think the fact that I only have them twice a year or so definitely adds to my love for them!
Molasses cookies are definitely a bit more involved compared to my chocolate chip cookie recipe, but they are so worth it. So if you’re up for a bit of extra time and effort, here’s the recipe.
3/4 Cups Margarine, melted. (I use Country Crock Spread which isn’t true margarine, but works perfectly.)
1 Cup White Sugar
1/4 Cup Molasses
2 Cups All Purpose Flour
2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Ground Cinnamon
1/2 Tsp Ground Cloves
1/2 Tsp Ground Ginger
1/2 Cup White Sugar (for rolling)
First combine flour, baking soda, salt and spices in a small bowl.
Mix thoroughly, and set aside.
In a larger bowl beat sugar, melted butter, and egg together until smooth.
Pour in molasses and mix well.
Pour dry ingredients into the wet, and combine thoroughly.
At this point, cover your bowl with tinfoil and chill in the fridge for an hour, minimum. (Mine chilled for about two hours since I let it sit in for all of my little missy’s nap time!)
Once chilled, preheat oven to 375. Measure out your half cup of sugar into a bowl, and some flour into another bowl. Flour your hands regularly as you roll the dough into walnut size balls (mine were slightly larger) to prevent it from sticking.
Roll each ball in the sugar, then place on a cookie sheet.
Bake for 8 – 10 minutes, until tops are cracked. Cool on wire racks, and enjoy!
These didn’t last long in our house. This batch made roughly 34 cookies. . .they were gone in about five days! However we did share with our neighbor, and with my brother. That’s the excuse I’m sticking with at least.