14 October 2014

molasses cookies


This time of year is perfect timing for sweet and spicy molasses cookies.  I found this recipe after long hours of searching the internet and have been using it for a few years.  I think they're originally from Grandma Marie, but I'm not sure who she is.  Wherever you are, Grandma Marie, your cookies are perfect! I love the recipe and the results are, well, look at the cracks in those cookies!  That's cookie perfection right there!  Perfect molasses cookies have to be crunchy on the outside and soft and chewy on the inside...and these are, well, I said it before.  They're perfect.

3/4 cup butter, melted
1 1/3 cups sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 3/4 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves

to the bowl of a stand mixer, add melted butter and sugar and mix until well blended and mixture has lightened in color.  add egg and molasses and mix until smooth.  add flour, soda, salt and spices at the same time and blend in short bursts until mixture comes together and is blended.  Cover with plastic wrap or press and seal and refrigerate for at least 1 hour. (don't skip this step!  refrigerating this dough is what gives them their amazing texture) 

Preheat oven to 375 degrees.  Roll dough into small balls (or, preferably, use a small ice cream scoop). Roll in sugar, if desired.  place onto baking sheet and cook for 8-10 minutes or until tops are cracked over and still a little undercooked in the center.  Do NOT overcook these or they'll turn out too crunchy. 

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