Cooking with U: Molasses Cookies

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These soft molasses cookies are the perfect remedy against a cold winter night. Served with a nice warm beverage or a tall glass of milk, the molasses cookies will fill you with memories of your grandma’s home, smelling of spices and warmth.

We know you will love these soft and chewy molasses cookies from Samantha St. Marie ’18. Courtesy of Samantha St. Marie
We know you will love these soft and chewy molasses cookies from Samantha St. Marie ’18. Courtesy of Samantha St. Marie

The soft, chewy cookies should be enjoyed straight out of the oven and shared with family and friends.

Ingredients

  • 1 cup packed brown sugar
  • ¾ cup butter
  • ¼ cup Grandma’s Molasses
  • 1 egg
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar (for sugar coating)

 

Directions

  • Preheat oven to 325 degrees.
  • In a large bowl, cream together the room temperature butter and the brown sugar.
  • Stir in the molasses and egg.
  • In a separate bowl, mix together the flour, baking soda, spices and the salt.
  • Gradually transfer the dry ingredients to the wet ingredients and mix until all is combined.
  • Chill the dough for twenty minutes.
  • Once chilled the dough should be shaped into 1 ½ inch balls and rolled in the granulated sugar.
  • Place the balls on an ungreased cookie sheet.
  • Place the cookies into the oven for 13 to 16 minutes. The cookies should just be set and appear dry.
  • Remove the cookies from the cookie sheet to cooling racks.
  • Sprinkle a little more granulated sugar over the tops if desired. Enjoy!

Makes about 24 cookies.

 

Recipe courtesy of Samantha St. Marie ’18.

 

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