I was hoping to share a dish that seemed a little more spring than
winter. Unfortunately although it's the first week of April, it still
feels like winter. So I suppose there's no option but to curl up and
wait for warmer weather with a hot cup of tea...
and these Brown Sugar Molasses Cookies. It's always good to have an
excuse to eat cookies right? Well now you have one—at least until the weather gets better. The cookies
themselves are ridiculously addictive, they're big and buttery and have
the perfect amount of spice. While they were baking they
filled my house with the most amazing aroma. I admit it—the scent alone made feel like a
bit of a domestic goddess.. and happily they taste just as good as they smell!
Brown Sugar Molasses Cookies
2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 1/2 sticks of butter
1 cup brown sugar, plus another 1/2 cup for the coating
1 large egg
1/4 cup molasses (not blackstrap)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 1/2 sticks of butter
1 cup brown sugar, plus another 1/2 cup for the coating
1 large egg
1/4 cup molasses (not blackstrap)
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves and set aside. Use a mixer to beat the butter, one cup
of the brown sugar, egg and molasses on medium high speed until combined. Add
the flour mixture and beat slowly to moisten. Increase the speed to
medium and beat until combined, scraping down bowl
as needed. Chill the dough in in the fridge for about 2 hours.
Preheat oven to 375 and line baking sheets with parchment paper.
Put the remaining brown sugar in a shallow bowl.
Scoop dough by rounded
tablespoons and roll into 1 1/2-inch balls. Then roll them sugar
and place them on baking sheet about 2 1/2 inches
apart.
Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Cool completely or for as long as you can stand.