When it’s cold outside, you need something warm inside.
These crunchy-soft molasses cookies are spiced with the holy trinity of winter baking spices: cinnamon, cloves, and ginger. With a molasses-tinged, soft buttery heart, these are my one of favorite winter time treats. Enjoy.
Molasses Spice Cookies
1 cup (8 oz) white sugar
2 sticks (1 cup) unsalted butter, room temperature
1/4 cup (2 3/4 oz) molasses
1 large egg
2 3/4 cup (13 oz) unbleached all purpose flour*
3/4 tsp. ground ginger
3/4 tsp. ground cloves
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
optional: powdered sugar for rolling (about 1 cup)
Heat oven to 375.
Cream butter with sugar and molasses until fluffy. Add egg and beat until incorporated. In a separate bowl, mix together flour, spices, salt and baking soda. Add flour mixture to sugar mixture and mix on low until just combined.
Roll walnut sized balls of dough. (Roll in powdered sugar if you want a cracked snowy top.) Evenly space balls on baking sheet, being sure to allow room for cookies to spread. Bake until very lightly browned on edges but still soft in the center. Check cookies after about 12 minutes. Every oven varies, so look for signs of perfect done-ness rather than relying on the timer the first few times you make these. Cool for five minutes on the baking sheet then transfer to cooling rack.
* I always weigh my flour. This cookie really does change its texture based on small differences in flour amounts. The most difficult measurement to predict from person to person using measuring cups is flour. So, for best results, weigh your flour. Here is the scale I use in my kitchen. If you don’t have a scale, and use measuring cups then just keep track of how this recipe works for you. If your cookies are too flat, add a bit more flour, and conversely, if they are are too puffy or dry, add a bit less flour.
2 Comments Add yours
Penny, I love these, too, but you have taken your great grandmother’s recipe and made it better.
Well done! Love, Mom
Yum, great recipe, my sons favourite