Friday, March 6, 2009

Molasses Spice Cookies

Both my husband and my mom's favorite cookie!

It is important to underbake these cookies so that they stay soft for days after they are baked. They won't look done when they come out of the oven, but they will finish baking on the cookie sheet after they are out of the oven. If you overbake them they will be dry and crisp. I like to make my Ginger Snaps small and cute. They always turn out perfectly round with cracks throughout!

Adapted from The Best Recipe

In medium bowl, sift:
2 1/4 c. flour
2 t. soda
1/2 t. salt
1 1/2 t. ground cinnamon
1 t. ground ginger
3/4 t. ground cloves
1/4 t. ground allspice

In a large mixing bowl or stand mixer, beat until light and fluffy, about 3 minutes:
12 T. unsalted butter, softened
1/2 c. light brown sugar
1/2 c. granulated sugar

Then add and beat until combined, about 30 seconds:
1 large egg
1 t. vanilla
1/3 c. unsulphured molasses

Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Working with about 1 T. dough at a time, roll dough into balls then roll in granulated sugar before placing on ungreased cookie sheet. Place 1 1/2 inch apart. Bake at 375 for 8-9 minutes until cracks begin to show on each cookie and edges are just barely light brown. Cool cookies on sheet for 2-3 minutes then transfer to wire wrack to cool.

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