gregbooras
Moderator
These are easy to make and stay a bit soft in the center. Great with coffee, tea or even beer 
Molasses Cookies
Ingredients:
• 1 ½ stick unsalted butter
• ½ cup super
• ½ cup brown sugar
• 1 egg
• ¼ cup molasses
• 2 ¼ cups AP Flour
• 2 t baking soda
• 1 ½ t cinnamon
• 1 T ground ginger
• ½ t sea salt
• ½ t ground cloves
• 1 ½ t vanilla
¼ cup sugar used to roll the cookies in.
Directions:
Preheat the oven to 350°F. Line two baking sheets with parchment.
In a bowl, using a hand mixer cream together the butter, sugar, vanilla and then beat until light and fluffy, 3-5 minutes. Add the egg to the mixture until thoroughly incorporated. Beat in the molasses.
In a large separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated. Place in the refrigerator for 30 minutes.
Using a cookie scoop or 1 T spoon, scoop and then roll into a ball, roll in sugar and then place on the parchment-lined cookie sheet. Space the cookies at least 2-3 inches apart and then lightly flatten with a bottom of a drinking glass. Bake the cookies until set, about 10-12 minutes and then place on a cooling rack.
This will make 50 cookies.
Best Greg
Molasses Cookies
Ingredients:
• 1 ½ stick unsalted butter
• ½ cup super
• ½ cup brown sugar
• 1 egg
• ¼ cup molasses
• 2 ¼ cups AP Flour
• 2 t baking soda
• 1 ½ t cinnamon
• 1 T ground ginger
• ½ t sea salt
• ½ t ground cloves
• 1 ½ t vanilla
¼ cup sugar used to roll the cookies in.
Directions:
Preheat the oven to 350°F. Line two baking sheets with parchment.
In a bowl, using a hand mixer cream together the butter, sugar, vanilla and then beat until light and fluffy, 3-5 minutes. Add the egg to the mixture until thoroughly incorporated. Beat in the molasses.
In a large separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated. Place in the refrigerator for 30 minutes.
Using a cookie scoop or 1 T spoon, scoop and then roll into a ball, roll in sugar and then place on the parchment-lined cookie sheet. Space the cookies at least 2-3 inches apart and then lightly flatten with a bottom of a drinking glass. Bake the cookies until set, about 10-12 minutes and then place on a cooling rack.
This will make 50 cookies.
Best Greg
