Good morning! I’m currently on a 4 day trip for work and it’s been filled with terrible luck. On the way to work, I was stuck in HOURS of traffic and got rear ended. Then, I go home in LA for my long layover and my mom’s car gets backed into while we’re eating lunch. Can you believe it? People these days… Get off your cell phones and pay attention to what you’re doing! We’re not playing bumper cars here.
I’ve never really been a fan of molasses cookies. I always thought the taste was a little too strong. For some reason, I decided to give it another shot and bake a batch. I’m sure glad I stumbled across this recipe from Always With Butter because I will never look at a molasses cookie the same way again! The molasses was subtle, the cookie was chewy for days, and it wasn’t too sweet– meaning I could eat five of them in a sitting on not even notice it.
Ingredients
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup sugar, plus additional for rolling
- 1 egg
- 1 tsp vanilla
- 1/3 cup molasses
- 2 1/4 cup flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
Directions
- Preheat oven to 375.
- Cream together the butter and both sugars. Mix in the egg, vanilla, and molasses.
- Stir in the flour, baking soda, salt, ginger, cinnamon and nutmeg.
- Roll the dough into tablespoon sized balls and roll in sugar. Drop onto baking sheet, at least two inches apart.
- Bake for 11 minutes.
