Immerse yourself in the sweet and spicy world of molasses cookies with a history as rich as their taste. Originally popular in Europe and brought across the ocean to America, these little beauties have found a forever home in the hearts of many people, including myself. On a crisp fall day or a frosty winter afternoon, there’s nothing like the smell of cookies baking in the oven to warm your home and your mood. Let’s be honest, who doesn’t love that perfect, chewy texture? Perfect for those with a sweet tooth but not too sweet, molasses cookies are a treat you won’t want to miss.
Think cozy comfort when putting together molasses cookies. It tastes perfect on its own, but is also great with cold milk or hot coffee. For a more decadent treat, sandwich vanilla ice cream between two cookies for an instant dessert that will make you swoon.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 soft cup unsalted butter
- 1 cup packaged dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- granulated sugar for rolling
Directions:
- Medium In a bowl, mix. Combine flour, baking powder, cinnamon, ginger, cloves and salt. Set aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer until fluffy.
- Add the eggs, molasses, and vanilla extract to the butter mixture and stir until well combined.
- Gradually mix the dry and wet ingredients until a dough forms.
- Cover the dough with plastic wrap and let it rest in the refrigerator for at least an hour (this also helps the flavors develop).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and roll each ball in granulated sugar to coat.
- Place dough balls about 5cm apart on the prepared baking sheet.
- Bake for 8-10 minutes or until edges begin to set but center is still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations and Tips:
– For a little variation, add 1/2 cup chopped nuts or dried fruit to the dough before chilling.
– Want an extra kick of spice? Add a pinch of black pepper or allspice to the dry mixture. Trust me; it’s a game changer!
– If you want a fancier finish, drizzle the cooled cookies with a simple icing of powdered sugar and milk.
– Remember, baking cookies is all about soft centers and chewy edges. Therefore, be careful not to bake for too long. Once cooled on the baking sheet, it will harden and form the perfect cookie.