Soft Molasses Cookies

At this moment, the house is quiet. The kids that are already here have gone to Universal and the rest won’t come in until tomorrow. Thought I would take advantage of this quiet afternoon and get the cornbread made and get some cookies made for the rest of the week. After all, pumpkin and/or pecan pie just doesn’t travel well, when we are out exploring and taking little field trips the next few days. So these cookies will be just perfect for car trips to malls, Starbuck runs, and going to the Hollywood sign to take our picture with the gang. I have threatened them with no homemade rolls, no whipping cream for the pies and no olives to stick on the ends of their fingers and play olive puppets, (Oh, I forgot that threat is for the younger ones who still think that it’s not a real holiday unless they can eat the olives off the ends of their fingers) unless they go with me to the HS for a picture that we can use to make our Christmas card. Just thought it would be nice to be different this year. These cookies are a great new addition to our holiday feasts.

3/4 cup butter, melted (cooled but not reset)

1 cup white sugar

1 egg

1/3 cup molasses

1 3/4 cup flour

2 teas baking soda

1/2 teas salt

1 teas cinnamon

1/2 teas each cloves and ginger

1/4 teas ground nutmeg

1/2 cup white sugar (for rolling the cookie balls in before baking)

Mix together 1 cup sugar and the egg until blended. Add the butter and molasses.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Mix well.

Add flour mixture to the wet ingredients 1/2 cup at a time and blend together. If the dough is too moist, you can add up to a 1/2 cup more flour. Cover the dough and refrigerate for at least an hour.

Preheat oven to 375.

A small cookie scoop works well for making the cookies the perfect size. Roll each ball in white sugar and place on a cookie sheet lined with parchment paper about 2″ apart.

Bake for 7-9 min or until tops are lightly cracked. Leave on cookie sheets 1-2 min and then remove promptly to wire racks to continue cooling (this is when I usually sample about 5 of them, because they taste so good while warm)

Store in an airtight container when completely cooled. (It’s nice to have a little snack bag of these little darlings in the top drawer of the night stand, so when you are reading in bed, you can just reach over and get a cookie without having to get out of bed) Now that’s the way to read in bed.

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