Fall. That wonderful season when the temperature starts cooling off, soups come back on the menu plan and you start thinking all things pumpkin and molasses.
One of my favorite cookies are molasses cookies. There’s something so wonderful and different about them. This is a recipe passed down from my mom and grandma that I’ve adapted a little. (Replaced the shortening with butter, increased the molasses and cut back on the sugar.) They have the perfect soft and chewy texture.
- 2¼ c. flour
- 1½ t. soda
- ½ t. salt
- 1½ t. cinnamon
- 1 t. ginger
- 1 t. cloves
- ¼ t. allspice
- ¾ c. butter (at room temperature)
- ¾-1 c. brown sugar
- ½ c. molasses
- 1 egg yolk
- 1 t. vanilla
- Extra sugar for rolling
- Preheat oven to 350 degrees.
- In a small bowl combine the dry ingredients (flour, soda, salt, cinnamon, ginger, cloves and allspice).
- In a large bowl beat the butter and sugar until creamed.
- Beat in egg yolk and vanilla.
- Beat in molasses.
- Gradually add dry ingredients to the wet. Mix until combined.
- Roll into balls and roll in sugar.
- Bake at 350 on an ungreased cookie sheet.
- From 8-9 minutes for small cookies (32 total)
- From 9-11 minutes for larger cookies (24 total)
- Don't overbake!
- Cool on pan a few minutes and then transfer to cooling rack.
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