Soft Molasses Spice Cookies |
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Prep Time: 45 Minutes Cook Time: 14 Minutes |
Ready In: 59 Minutes Servings: 14 |
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No hockey pucks here - gingersnaps without the snap! Granted, if you like crispy cookies, simply bake a few minutes longer. I just made these tonight with my 20 month old, so the prep time is approximate - I'm sure it took us longer than usual. :) Prep time includes chill time. This is another of my mom's recipes, modified to make it slightly healthier. I hope you enjoy! We sure did, with a big glass of cold milk before DD's bedtime. Ingredients:
1 1/4 cups whole wheat flour |
1 1/4 cups unbleached flour |
2 teaspoons baking soda |
2 teaspoons cloves |
2 teaspoons ginger |
2 teaspoons cinnamon |
3/4 cup butter |
1 cup sugar |
1 egg |
2 tablespoons blackstrap molasses |
1 tablespoon molasses |
1 tablespoon water |
sugar, to roll cookies in |
Directions:
1. Mix dry ingredients in a bowl.
2. In a separate larger bowl, cream butter.
3. Add sugar and egg. Beat well.
4. In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
5. Gradually add flour mixture.
6. Chill dough for 1/2 hour.
7. Roll teaspoonfuls of dough into balls, then roll in sugar.
8. Place on ungreased cookie sheet.
9. Bake for 14-20 minutes, depending on size & desired softness.
10. (I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).
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