Seriously Soft Molasses Cookies

 

This recipe can be found on sallysbakingaddiction.com Super chewy and perfectly spiced. Why do we wait for fall to make these? I did adjust a bit for high altitude in ( ).

Ingredients:

• 2 1/4 cups flour (add 1 Tablespoon)
• 1 1/2 teaspoons baking soda (reduce just slightly)
• 2 teaspoons ground ginger
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1/2 cup packed light or dark brown sugar (less 1 Tablespoon)
• 1/4 cup granulated sugar
• 1/4 cup molasses (Grandma's original)
• 1 large egg, at room temperature (add 1 Tablespoon water)
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar, for rolling (may need a little more)

Directions:

Preheat oven to 350-degrees (decrease 10-degrees to 340).

Line 4 sheet pans with parchment paper.

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

In a mixer bowl beat butter and sugars together on high speed until creamy and combined, about 2 minutes.

Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down sides and bottom as needed.

Slowly add the dry ingredients until combined.

Cover tightly and chill 1 hour and up to 2-3 days. If dough is chilled longer that 2 hours; allow to sit at room temperature for at least 30 minutes.

Roll dough, 1 Tablespoon each into ball and roll in sugar.

Arrange 3 inches apart and bake 11-12 minutes or until edges appear set. If cookies do not appear cracked as pictured; take out of oven and gently bang on counter 2-3 times. Return to oven 1 minute.

Baked cookies freeze well.