Dive into the sweet, spice-kissed world of molasses cookies—a treat with a history as rich as its flavor. Originally popularized in Europe and brought across the ocean to the Americas, these little beauties have found a forever home in the hearts of many, including mine. On a crisp autumn day or a frosty winter afternoon, there's nothing quite like the smell of these cookies baking in the oven to warm your home and your spirit. And let's be honest, who doesn't love that perfect chewy texture? Perfect for those of us who crave something sweet but not too sweet, molasses cookies are a delight one shouldn't miss.
When it comes to pairing molasses cookies, think cozy comfort. They are perfect on their own, but absolutely divine with a glass of cold milk or a hot cup of coffee. For a more decadent treat, sandwich a scoop of vanilla ice cream between two cookies for an impromptu dessert that will make you swoon.
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Molasses Cookies
Servings: Makes about 24 cookies
Servings: Makes about 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- Granulated sugar for rolling
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- Granulated sugar for rolling
Directions
1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
2. In a large bowl, using an electric mixer, beat the butter and brown sugar until light and fluffy.
3. Add the egg, molasses, and vanilla extract to the butter mixture and beat until combined.
4. Gradually mix the dry ingredients into the wet ingredients until the dough comes together.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (this helps with flavor development too!).
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
8. Place the dough balls on the prepared baking sheets, about 2 inches apart.
9. Bake for 8-10 minutes or until the edges just start to set but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Variations & Tips
- For a little twist, try adding a half-cup of chopped nuts or dried fruit to your dough before chilling.
- Want to kick the spice up a notch? Include a pinch of black pepper or allspice to the dry mixture. Trust me; it’s a game-changer!
- If you're looking for a fancier finish, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- Remember, cookie baking is all about soft centers and chewy edges, so be careful not to overbake them. They will firm up as they cool on the baking sheet, so that's when they reach cookie perfection!
- Want to kick the spice up a notch? Include a pinch of black pepper or allspice to the dry mixture. Trust me; it’s a game-changer!
- If you're looking for a fancier finish, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- Remember, cookie baking is all about soft centers and chewy edges, so be careful not to overbake them. They will firm up as they cool on the baking sheet, so that's when they reach cookie perfection!