I feel so behind in the baking game. I haven’t opened a cookbook in three months, haven’t baked cookies since Christmas, and have a ton of ingredients that need to be used up! An unopened jar of Nutella has been staring at me every time I open the cabinets.
I really need to get back in the rhythm. Now, all I do is eat desserts from every where else but my kitchen. Not that that’s a bad thing. Desserts made by someone else always taste better!
Here’s a little twist on a classic snickerdoodle. By adding molasses, you get a beautiful caramel colored cookie. It also changes the taste just a tad. I love how beautiful and sparkly these cookies look in the light. They would look great on a plate when having guests over, don’t you think?
Here’s to hoping that I get back in the groove soon!
Recipe from Love and Olive Oil
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons granulated or turbinado sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 375 degrees F.
- Cream together the butter and sugar. Add in molasses. Mix in the egg and vanilla until smooth.
- Gradually stir in the flour, cream of tartar, baking soda, and salt until just combined.
- In a small dish, mix sugar together with cinnamon until well blended.
- Drop dough by rounded tablespoons into the sugar mixture and roll until evenly coated.
- Drop on parchment-lined baking sheets, leaving room for them to spread a little.
- Bake for 9 to 10 minutes.
Genius! These look delicious and your recipe is pretty simple. Can’t wait to try it out