Molasses Cookies
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4.3
84 reviews
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Molasses Cookies
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Molasses Cookies - soft cookies full of spice. Dip them in white chocolate for some extra sparkle. Great Christmas cookie plate recipe.
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Ingredients
- 3/4 /4 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 /4 cup molasses
- 2 1/4 /4 cups all-purpose flour (spooned into measuring cups)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 /2 teaspoon ground cloves
- 1/4 /4 teaspoon salt
- 1/2 /2 cup sugar for rolling
- 12 ounces almond bark or white chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper. See notes for high altitude baking.
- In a large mixing bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the flour mixture into the wet ingredients. Roll 1.5 tablespoons of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can.
- Place cookie dough balls on the prepared baking sheets and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.
- For dipping (see notes for full instructions): If desired, melt almond bark according to directions or melt white chocolate chips in a double broiler (you might need to add some shortening to thin out). Dip sides of cookies and sprinkle with sprinkles.
- Store baked cookies in an airtight container.
Notes
- I've found that Ghirardelli chips melt the best.
- Source: My friend Heidi
- King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.”
- Since I’m at 5,000 ft I added 2 tablespoons of flour.
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4.3
84 reviews
Good
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