Molasses Cookies

Chocolate Chip, Peanut Butter, Oatmeal Raisin, all good. But to me, there is something special about a Molasses cookie. It has that rich molasses, ginger, nutmeg flavor that screams fall and winter.

These cookies are my Grandma’s recipe and they are the perfectly old school. A little crisp on the outside and super soft on the inside. I plan on making several batches of these from now through the end of the year. Give these a try and let me know if you are a Molasses cookie fan, too!

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Ingredients

2 and 1/4 cups flour

1 and 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 and 1/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup (1 and 1/2 sticks) butter, room temperature

3/4 cup packed brown sugar

1/4 cup dark molasses

1 egg

2 teaspoons pure vanilla extract

1/3 cup sugar, for rolling

Directions

1. In a medium size bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together. Set aside.

2. In a mixer, beat the butter and brown sugar together on high speed until creamy. Add the molasses, egg and vanilla and beat again until combined. Scrape the sides of the bowl as needed.

3. Add the dry ingredients a little at a time and mix on low after each addition. Wrap dough in foil or plastic wrap and refrigerate for at least 1 hour.

4. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment or Silpat. Using a cookie scoop of spoon, spoon cookie dough and then roll into balls. (about 2 inch).

5. Roll each ball into the sugar until covered. Place on baking sheet and slightly push down to flatten the ball just a little bit.

6. Bake for 11-12 minutes, tops should look like they are starting to crack. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.