Brown Sugar Molasses Cookies

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)
 

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.