From Framed Cooks
Holy smokes, these are some delicious cookies. I’ve been following the Framed Cooks food blog for about a year now, and have been meaning to make these cookies for nearly as long. But as I mentioned earlier this month, I try to not make cookies very often, in order to avoid eating cookies too often. However, I have a few girlfriends coming over for dinner tomorrow night, and having a batch of cookies on hand seemed appropriate. I’m not sure if molasses cookies really count as Christmas cookies, but I don’t see any reason why they couldn’t be. Obviously gingerbread really steals the show in the spiced holiday cookie category, but my mom and I tried a different recipe every year when I was a kid and they never came out quite right. These, on the other hand, I’m pretty sure are fool proof.
- 3/4 cup butter, melted
- 1 cup sugar, plus more for rolling cookies
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Place butter, 1 cup sugar, molasses, and egg in a large bowl, stirring until combined.
- Place flour, baking soda, cinnamon, cloves, ginger and salt in a medium bowl, stirring with a whisk to sift together.
- Add flour mixture to butter mixture, stirring until combined.
- Refrigerate batter until it is hardened.
- Scoop dough and roll into 1-inch balls (a sturdy ice cream scoop works well).
- Roll each ball in additional sugar and place on a cookie sheet or a baking sheet lined with parchment. (I like using parchment because these cookies come out of the oven pretty soft and it allows you transfer them all to a wire cooling rack in one fell swoop). Space cookies well apart, with about 12 to a sheet.
- Use your thumb to lightly press down the center of each ball.
- Bake for 9-10 minutes. Transfer to a cookie rack immediately to cool.
Makes 3 dozen.