Empty My Fridge
Crisp Molasses Cookies
Ingredients
- Flour2 cups
- Baking soda1 tsp
- Cinnamon · ground1 tsp
- Clove · ground1 tsp
- Ginger · ground¾ tsp
- Salt½ tsp
- Butter · softened¾ cups
- Sugar1 ⅔ cups
- Molasses¼ cups
- Egg1
- Vanilla1 tsp
Instructions
- Whisk the flour, baking soda, cinnamon, cloves, ginger and salt together. Set aside.
- Beat the softened butter on high for about 1 minute until smooth. Add the granulated sugar and beat for about 1 minute until creamy.
- Add the molasses, egg and vanilla and beat on high for about 2 minutes until fully combined, scraping down the bowl as needed.
- Mix in the dry ingredients on low until just combined.
- Cover and chill the dough for 1 hour. If chilling longer than a few hours, let it sit at room temperature for at least 30 minutes before rolling.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment or silicone mats.
- Roll dough balls of about 1 scant tablespoon into the granulated or coarse sugar. Place them 2 inches apart on the sheets.
- Bake for 13 minutes, until cracked on top.
- Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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