Rustic Molasses Cookies
Somethings remind me more of home than others and molasses cookies are one of those things. Molasses cookies are one of my mom’s favorite cookies, and with the blend of spices and molasses I do believe it’s hard to go wrong. Finding a soft molasses cookie could be better than some of the finer things in life; it could be considered one of the finer things in life. No wonder my mom loves them so much!
Smelling a good molasses cookie bake is pretty irresistible in my book and I love how cookie recipes become a learning lesson in my house. My son’s penmanship is a disaster but I think he will understand fractions when the time comes without a problem. The boys and I spend more time than I really want to admit baking cookies and staring through the glass on the oven watching them take shape.
Molasses cookies are a favorite in our house all year round because they are not something we often find at get togethers which tends to make them a bit more coveted. Sure we spend a great deal of time making classics like chocolate chip or cherry almond oatmeal cookies but the cookies that go out on a limb are often our favorites.
- ¾ cup butter, melted
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ cup white sugar
- In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves and ginger; blend into the molasses mixture. Cover and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining ½ cup white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.