Molasses Cookies

This cookie has been one of my own favorites to buy (Famous Amos) molasses cookies.  My very first job was working at Piggly Wiggly where a portion of my check went to buying cookies. Also, the taste of them reminds me of time spent with my father as we would eat them often after dinner or for a snack!

Ingredients:

2 1/4 Cups All-Purpose Flour (spoon & leveled)

1 ½ TSP Baking Soda

2 TSP Ground Ginger

1 ¼ TSP Ground Cinnamon

1/4 TSP Ground Cloves

1/4 TSP Nutmeg

1/4 TSP Salt

3/4 Cup Unsalted Butter, softened to room temperature

1/2 Cup packed Light or Dark Brown Sugar

1/4 Cup Granulated Sugar

1/4 Cup Unsulfured or Dark Molasses

1 Large Egg, at room temperature

2 TSP Pure Vanilla Extract

1/3 Cup Granulated or Coarse Sugar, for rolling

Directions:

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about two minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about one minute. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for one hour and up to two to three days.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside (Always recommended for cookies).

Remove cookie dough from the refrigerator. If the cookie dough is chilled longer than two hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is too cold. Roll cookie dough, one tablespoon each, into balls. Roll each in granulated sugar and arrange three inches apart on the baking sheets. Bake for 11 to 12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter two to three times. This will help the warm cookies spread out and crack on top. Return to the oven for one additional minute.

Remove from the oven and allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh covered at room temperature for one week.