Molasses Cookies

December 3, 2013

Molasses Cookies

I turned the heat on in our condo for the first time today. I guess that means it truly is December. But, with December comes great things.

Aaron and I are going on vacation in about a week and a half. This time it’s not for a wedding. It’s a bona fide vacation. And, really, it couldn’t come at a better time. I think I could use a little break from the cold.

And it’s getting cold around here. Luckily, it’s a clear sky kind of cold.

When it’s cold outside, I usually want a spicy cookie or bread—something that helps warm up your insides. This time around, I opted for cookies. It’s been a while since I made a batch of cookies.

Why? Well, it’s a bit of a commitment because I can only bake six cookies at a time in our miniature oven.

But these were completely worth it. They are chewy, sugary and spicy. Really, they are the perfect molasses cookies. I ended up sprinkling a little extra sugar on them—because, well, that’s a choice you can make when you’re in charge.

Better yet, there are surprisingly few ingredients and the dough comes together incredibly easy.


Molasses Cookies

6 tablespoons butter, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 cup molasses
1 large egg
2 cups AP flour
2 teaspoons baking soda
1 teaspoon group ginger
1 teaspoon ground cinnamon
1/2 teaspoon all spice

Place the butter in a bowl and beat with a mixer until fluffy. Add the 2/3 cup sugar and mix until light. Add molasses and egg, mix until all everything is incorporated.

Separately, stir together the remaining ingredients. Slowly add the flour mixture to the butter mixture and mix until well blended. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Shape dough into 1-inch balls and roll in sugar. Place the balls 2 inches apart on your silpat. Flatten cookies with the bottom of a glass to 1/2-inch thickness and sprinkle with a little extra sugar. Bake at 350 for 12 minutes. Let cool on a wire racks.

Recipe: Cooking Light