Rustic Molasses Cookie Recipe

I’m actually not much of a baker, and don’t have a sweet tooth, which is why you see far more savory recipes on the site. But when I do crave dessert, I prefer something like these molasses cookies. The rich spicy flavor and chewy texture keep me going back for more. Give me a plate of these with a glass of milk, and I’m a happy girl!

Despite being rolled in sugar before baking, they’re not overly sweet. This recipe calls for a healthy amount of ginger, cinnamon, and ground cloves, which give them a spiciness that’s just delicious. They’re a lot like gingersnaps, but more chewy with some extra spices!

Be sure to not over-bake these or they won’t be chewy. Oven temperatures can vary greatly, so I advise you to test one cookie first. Let the cookie cool, taste it, and adjust the cooking time accordingly. You want to take them out when you see cracks around the edges. The center will look a little undercooked, but they firm up when cooled.

Here’s a tip: When storing these, add a piece of bread to keep them moist! Enjoy!

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Rustic Molasses Cookie Printable Recipe

Rustic Molasses Cookie Recipe

 

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Author: www.savingeveryday.net

Ingredients

• ¾ cup butter, room temperature
• ½ cup white sugar
• ½ cup dark brown sugar
• 1 egg
• ¼ cup molasses
• ½ teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon ground ginger
• ½ cup white sugar

Instructions

1. In a medium bowl, mix together the butter, 1 cup sugar, and egg until smooth.
2. Stir in the molasses and vanilla and wisk together.
3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves and ginger.
4. Mix the dry and wet ingredients until just combined.
5. Cover and chill dough for 1 hour.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Roll dough into walnut sized balls
8. Roll each ball in the remaining ½ cup white sugar.
9. Place cookies 2 inches apart onto ungreased baking sheets
10. Bake for 8 to 10 minutes in the preheated oven. ** see note
11. Cool on wire racks.
12. Makes up to 5 dozen.
13. ** DO NOT over-bake these or they won't be chewy. Oven temperatures can vary greatly, so I advise you to test one cookie first. Let the cookie cool, taste it, and adjust the cooking time accordingly. You want to take them out when you see cracks around the edges. The center will look a little undercooked, but they firm up when cooled
14. Here's a tip: When storing these, add a piece of bread to keep them moist

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