What Shall We Bake Today?

Food 1 Minute

Next up in the Christmas Cookie Series is Soft Molasses Cookies!

Ingredients

2 and 1/4 cups all-purpose flour 

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup unsalted butter

1/2 cup packed light or dark brown sugar

1/4 cup granulated sugar

1/3 cup unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

1 large egg, at room temperature

2 teaspoons pure vanilla extract

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

Beat the butter and both sugars together until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.

Preheat oven to 350°F.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough into balls. Roll each in granulated sugar. Bake for 11–12 minutes or until edges appear set.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ENJOY!

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    Published by pat frederick

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    133 thoughts on “What Shall We Bake Today?”

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