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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two. Ingredients:
3/4 cup unsalted butter, softened |
1/2 cup dark brown sugar, packed |
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies |
1 large egg |
2 teaspoons vanilla extract |
1/3 cup un-sulphured molasses |
1 1/4 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
3/4 teaspoon ground cloves |
1/8 teaspoon ground black pepper |
Directions:
1. Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
2. Add egg, vanilla, & molasses and beat.
3. In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
4. Combine wet ingredient mix with dry ingredient mix until well combined.
5. Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
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