Molasses Cookies (Soft)

     I wish I could take credit for this recipe, but I can't. These are actually called Sugared Molasses Crinkles and I found the recipe in Where Women Cook, Celebrate! The recipe was submitted by Ashley English, who is an author and a weekly blogger for Design*Sponge. I was looking for a non-chocolate, fall cookie for dinner guests and I loved the rich, brown color of these cookies.

Ingredients: (I doubled her recipe)

5 cups all-purpose flour
1 T. baking soda
2 tsp. salt (I used a little less)
1 T. cinnamon
1 T. ground ginger
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground black pepper
2 cups dark brown sugar
1 1/2 cup granulated sugar (divided)
2 sticks butter at room temperature
4 eggs
2/3 cups molasses

Preheat oven to 350 degrees

 

     I don't always sift my dry ingredients, but because of all the spices...I did so for this recipe. Sift together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves and black pepper in a bowl and set aside.

 

With a mixer, beat the brown sugar and 1/2 cup

of the white sugar and the butter until combined.

 

Add the eggs one at a time, stopping to scrape

the bowl after each egg.

 

 

Add the molasses

and completely incorporate.

 

On low speed, gradually add the flour

mixture until completely blended.

 

Cover dough with plastic wrap and chill one hour.

 

     Roll cookies into balls and roll in remaining 1 cup of sugar to cover. Place on cookie sheets (you can use parchment paper if you want to) and bake until centers are firm, 12-15 minutes. Cool 5 minutes on cookie sheets and transfer to wire racks.

 

These made the house smell so

good and are a perfect fall or Christmas cookie.

 

     I have no idea what happened to this week. My birthday was Tuesday and between girlfriend visits and appointments, it has been days since I picked up more than my iPad to check my emails. I hope you all have a safe, dry Halloween. We have been raining all day, but it has finally stopped. I hope it holds off for the little ones.