Fall is officially here-my favorite season in Michigan! I love the changing of the leaves on the trees and-oh yes-those yummy fall desserts! My daughter loves molasses cookies and has been begging me to bake a batch with her in the kitchen. I had some leftover molasses this past weekend, so we decided it was go time! What I love best about these molasses cookies is the spices. They are the same ones I use in my pumpkin pie recipe. However, molasses does yield a much richer taste than pumpkin. And the brown sugar gives this recipe even more depth. These molasses cookies looked slightly plain on top after I baked them, so I decided to sprinkle the tops with a pinch of granulated sugar. They turned out pretty and tasty-my kind of cookies! Although they are a bit chewy, they keep nice and moist when stored in an airtight container. I would say they'll last the week, but I have a feeling they'll be gobbled up quickly! Here's how we made these sugar topped Molasses Cookies:
Ingredients: 2 and 1/4 cups all-purpose flour; 1 and 1/2 sticks salted butter, cut into cubes; 1/2 cup white sugar; 1/2 cup light brown sugar; 2 tsp. baking soda; 1 large egg; 1/4 cup molasses; 1 tsp. vanilla; 1 tsp. cinnamon; 1/4 tsp. cloves; 1 tsp. ginger; 1/4 cup white sugar for topping.
Directions: Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a large mixing bowl, combine the butter, white sugar and light brown sugar, and the egg. Using a hand mixer set on medium speed, cream the butter and sugar until smooth. Add the molasses and vanilla. Beat again for one minute or until combined. In a separate large mixing bowl, combine the flour, baking soda, cinnamon, cloves, and ginger. Add to the wet ingredients. Mix on medium speed until dough is smooth. Refrigerate dough for 2-3 hours, or until dough is no longer sticky. Remove from refrigerator and form into 1 inch balls. Drop dough onto the cookie sheet. Bake for 8 minutes, or until edges are lightly browned. Cool on wire racks. If desired, sprinkle tops with white granulated sugar. Makes approximately 18 cookies.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!