Molasses Cookies: Like Ginger Snaps, Only Way Better.

Molasses Cookies: Like Ginger Snaps, Only Way Better.

It’s official: pumpkins have hit the grocery store and I consider that my green light to whip out the cinnamon and cloves and put an end to fasting from my favorite cookie recipe. The idea of having a signature dessert for each season came from my abiding love for these molasses cookies. After discovering this recipe last fall and making them once a week for three months straight, we decided we had to cut ourselves off lest we become too familiar and burn ourselves out on this culinary treasure. We wanted to make them a special treat we anticipated and looked forward to enjoying only in the fall.

I wish I could say I got it from my grandmother or an elderly aunt but the truth is I found it on the internet... womp, womp. I like to think of our relationship as being similar to a couple who met online, sure the way we got together isn’t all that exiting- but the love that has followed is deep and passionate. The original recipe comes from Monica on the yummylife.com, click here to check it out!: Grandma's Amazing Molasses Cookies. I may have been less than honest when I shared these cookies with my family and told them they were called "Aunt Allison's Famous Molasses Cookies" shhhhh. When people ask you for this recipe-which will happen, feel free to sub in your own name, I won't tell.   

What makes these cookies so good is their crispy, gingersnap-ish texture on the outside and amazing gooey perfection on the inside. They are rich and flavorful and practically scream Fall, when trees get a whiff of these cookies baking in the oven their leaves automatically change colors, they can't help it. How do they taste so good? I think it’s a combination of high quality molasses and a little bit of witchcraft.

This is basically the same recipe as Monica's, only with some slight modifications and suggestions for making them faster to make and bigger.

I made the mistake of using cheap molasses one time and it was like I eating a totally different, less magical cookie. Get the good stuff, use this as an opportunity to go to that fancy grocery store and enjoy some brie samples.

1. If your don't happen to have a room temperature egg on hand (I never do), fill a cereal bowl with really warm water and let your egg sit in that while you get the rest of your ingredients together.

2. Add flour, cinnamon, cloves, ginger, baking soda and salt in large bowl and whisk to combine.

3. Combine the melted butter (I cut mine into chunks and zap it for 20 seconds in the microwave) sugar and egg (when it doesn't feel cool anymore) in a mixer until smoothly blended together.

4. Set you mixer to low and pour the molasses into your butter mixture, until fully incorporated.

5. Add dry ingredients slowly until everything looks right. The dough is good, but this may be the only cookie I've ever enjoyed more cooked than raw so get ready!

6. This is important: cover the dough and put it in the fridge for an hour. Or if you are really in a time crunch stick it in the freezer for 25ish minutes.

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7. Once the dough has chilled roll it into balls, I make mine big- about the size of ping-pong balls- so they are extra gooey and I feel less guilty about the number of them I eat ;). And space them out on greased or lined cookie sheet.

8. Top with sugar OR if you're feeling fancy a pinch of flaky sea salt it delicious.

9. Bake at 375 for 8-10 minutes

10. Enjoy!

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Molasses Cookie Recipe
 

Ingredients:

-2 cups flour

-1 cup sugar (+ some extra to sprinkle on top)

- a few pinches of flaked sea salt (optional

- 1 teaspoon ground cloves

- 1-3/4 teaspoon ground cinnamon

- 1 teaspoon ground ginger

- 2 teaspoons baking soda

- 1/2 teaspoon table salt

-1/4 cup molasses (high quality)

- Egg (room temperature)

- 3/4 Cup Butter (melted)

Instructions:

. If your don't happen to have a room temperature egg on hand (I never do), fill a cereal bowl with really warm water and let your egg sit in that while you get the rest of your ingredients together.

2. Add flour, cinnamon, cloves, ginger, baking soda and salt in large bowl and whisk to combine.

3. Combine the melted butter (I cut mine into chunks and zap it for 20 seconds in the microwave) sugar and egg (when it doesn't feel cool anymore) in a mixer until smoothly blended together.

4. Set you mixer to low and pour the molasses into your butter mixture, until fully incorporated.

5. Add dry ingredients slowly until everything looks right. The dough is good, but this may be the only cookie I've ever enjoyed more cooked than raw so get ready!

6. This is important: cover the dough and put it in the fridge for an hour. Or if you are really in a time crunch stick it in the freezer for 25ish minutes.

7. Once the dough has chilled roll it into balls, I make mine big- about the size of ping-pong balls- so they are extra gooey and I feel less guilty about the number of them I eat ;). And space them out on greased or lined cookie sheet.

8. Top with sugar OR if you're feeling fancy a pinch of flaky sea salt it delicious.

9. Bake at 375 for 8-10 minutes

10. Enjoy!

 

 

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