Happy Monday! I hope you had a wonderful weekend. We are enjoying the warmest December here in Kansas. It feels a little weird to be hanging Christmas lights and wear a t-shirt but we are not complaining a bit! Our daily walks are much more enjoyable in t-shirts than winter coats. 🙂
“I can’t put my arms down!”
Anyhow, back to cookies. Another classic for your holiday cookie platter.
Crispy edges and chewy center. Full of delicious molasses flavor and the addition of cinnamon and ginger. The quintessential holiday cookie.
I burnt the first batch of these… It was sad… They were still delicious, just.. with a hint of burnt molasses… 🙂 So I say keep the baking time to 8 minutes. Because when in doubt, always under-bake your cookies. They will finish setting while cooling.
Enjoy my friends!
PIN THIS RECIPE TO YOUR PINTEREST BOARD!
SHARE ON FACEBOOK.
Molasses cookies - crispy edges and chewy center. These cookies are going to disappear fast!
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 5 1/4 Tbsp unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/3 cup unsulphured molasses
- Line cookie sheet with silpat, parchment paper or aluminum foil. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients ( flour, soda, salt, ginger, cinnamon and cloves ). Set aside.
- In a large mixing bowl of a stand mixer, beat butter for 30 seconds. Add both sugars and cream until light and fluffy.
- Add egg yolk, vanilla and molasses and beat until combined.
- Add dry ingredients and fold in until incorporated. Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F.
- Scoop the dough into a teaspoon size balls and roll in sugar. Place dough balls on prepared sheet. Do not flatten!
- Bake for 8 minutes. Let cool on the sheet for 1 minute. Gently transfer onto a cooling rack.