Super soft molasses cookies with all the flavors of the holiday season added in makes for one delicious treat!
Happy National Cookie Day!
I know, I know… I’m not sure who comes up with this stuff, but according to Google (;)), December 4th is National Cookie Day and I’m obviously not going to stand in the way of a cookie celebration!
This past Saturday was rainy and dreary outside, giving me the perfect excuse to stay inside and bake. If you’ve been following my blog for a while now, you know I am a big big BIG Christmas person. So, since it was after pumpkin season/Thanksgiving, I wanted to do some holiday baking.
And here’s what I discovered on my rainy Saturday baking… These Molasses Cookies are the perfect holiday cookie! I’m obsessed. And it’s not a good thing, because I can’t stop eating them! The cookies are soft and the flavor of molasses, cinnamon, ginger and cloves is just quintessential Christmas. If you can resist eating them all yourself, these cookies would make for a sweet gift for anyone on your holiday baking list. I hope you’ll try them for yourself… you can thank me after 🙂
Your turn…What’s your favorite cookie that you’d pick to celebrate National Cookie Day?
Makes 18-20 cookies
- 3/4 of a cup butter, softened
- 1 cup of granulated sugar
- 1/4 of a cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- Additional 3 tablespoons sugar and 1/4 teaspoon cinnamon
Prepare a baking sheet with parchment paper.
Using a hand or stand mixer, cream together softened butter and sugar.
Add in molasses and egg and mix well to combine.
Gradually mix in flour, baking soda, cinnamon, cloves and ginger.
Mix until well-combined.
In a small bowl, combine additional sugar and cinnamon for cinnamon-sugar dusting on cookies.
Using a cookie scoop or tablespoon, scoop cookie dough into rounded balls.
Roll each ball of cookie dough into cinnamon-sugar mixture.
Place on baking sheet and slightly press down on each ball of cookie dough with your palm.
Refrigerate cookie dough on baking trays for 30 minutes.
Pre-heat oven to 375 Degrees F to prepare for baking.
Bake cookies for 8-9 minutes, or until they begin cracking on top.
Cool for five minutes before transferring to wire rack to completely cool.
Once completely cooled, store in airtight container.
Enjoy your delicious Molasses Cookie!