My mother is a wonderful baker and human being. She always found time to bake with me when I was growing up, and wouldn’t mind if I wasted ten eggs failing to make crème caramel. She has a few recipes that are distinctive and delicious, like these molasses spice cookies. We would eat these cookies a few times a year, usually during the fall and winter months when the weather was cooler.
Molasses Spice Cookies
My mother is a wonderful baker and human being. She always found time to bake with me when I was growing up, and wouldn’t mind if I wasted ten eggs failing to make crème caramel. She has a few recipes that are distinctive and delicious, like these molasses spice cookies. We would eat these cookies a few times a year, usually during the fall and winter months when the weather was cooler.
Ingredients
- 12 Tbsp (1.5 sticks) salted butter, melted
- 7/8 cup + 1 Tbsp white granulated sugar (almost 1 cup)
- ¼ cup molasses
- 1 egg, lightly beaten
- 1.75 cups all-purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup white granulated sugar, to coat the exterior of the cookie dough balls
Instructions
- Melt the butter in a small saucepan and set aside to cool down.
- Add the almost 1 cup of white granulated sugar and the ¼ cup molasses to the melted butter and stir to fully combine.
- Add the slightly beaten egg and stir until mixed.
- In a separate bowl, whisk together the ground ginger, ground cinnamon, and the ground cloves.
- Combine the flour and spices with the melted butter and sugar and gently mix together until fully incorporated.
- Cover the dough with plastic wrap and place in the fridge to cool down for 90 minutes.
- When the dough is cooled, remove from the fridge.
- Preheat oven to 375F.
- Set up sheet trays lined with parchment paper.
- Set up your remaining ½ cup of white granulated sugar in a small bowl next to your parchment-lined sheet trays.
- Butter the insides of your hands, to prevent the dough from sticking to your palms when you roll the dough into spheres.
- Roll the dough into balls that are roughly the size of small golf balls. Or about 85% of the size of a golf ball.
- Roll the dough balls in the white granulated sugar to coat the exterior of the dough.
- Arrange the sugar-coated dough balls gently on the parchment-lined sheet trays, leaving enough space in-between the cookies.
- Bake at 375F for roughly 8-9 minutes, or until they are cooked but still chewy in the center.
Notes
These cookies taste wonderful a few days after they are made.
