Molasses Spice Cookies Recipe
This Molasses Spice Cookies will make your taste buds crave for more! Stock up on more and more Vegetable as you will want to make this Molasses Spice Cookies time and again. You can serve Molasses Spice Cookies as a yummy Dessert. Trust me, once you taste this Molasses Spice Cookies you are bound to prepare it again!
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
1/4 cup dark molasses
1 egg
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
3/4 teaspoon salt
Shortening for greasing cookie sheets
1/2 cup sugar, for coating balls of dough
Directions
In a medium size saucepan, melt the butter over low heat.
Set it aside and let it cool to room temperature.
Stir the sugar, molasses, and egg into the butter.
Combine the flour, baking soda, cinnamon, ginger, clove, and salt and sift them into the butter mixture.
Mix well.
Cover and chill in the refrigerator until dough is firm, about 45 minutes.
Preheat your oven to 375°F.lightly grease 2 cookie sheets.
Form the dough into 1-inch balls, rolling each ball in granulated sugar before placing it on the cookie sheet.
Leave about 2 inches between each cookie.
Bake in the middle of the preheated oven for 8 to 10 minutes, or until the cookies are golden brown and the tops are cracked.
They will still be soft.
Remove the pan and transfer the cookies with a wide spatula to wire racks to cool.
Store in an airtight tin.
Set it aside and let it cool to room temperature.
Stir the sugar, molasses, and egg into the butter.
Combine the flour, baking soda, cinnamon, ginger, clove, and salt and sift them into the butter mixture.
Mix well.
Cover and chill in the refrigerator until dough is firm, about 45 minutes.
Preheat your oven to 375°F.lightly grease 2 cookie sheets.
Form the dough into 1-inch balls, rolling each ball in granulated sugar before placing it on the cookie sheet.
Leave about 2 inches between each cookie.
Bake in the middle of the preheated oven for 8 to 10 minutes, or until the cookies are golden brown and the tops are cracked.
They will still be soft.
Remove the pan and transfer the cookies with a wide spatula to wire racks to cool.
Store in an airtight tin.
