Chewy Molasses Cookies
Fall! I love it more than ever. The season is even more exciting now that there are two little girls trailing behind me eating up the season as much as I do. We have been baking cookies, taking hikes, going on bike rides, perusing the Halloween decoration aisles of every store and crunching our sneakers through the leaves in our yard. The girls are bursting at the seams with excitement for Halloween and our little countdown calendar is a huge source of pleasure.
We had a few parties to go to last week and I found myself needing a straightforward recipe that could be made with little notice. These Chewy Molasses cookies fit the bill and I ended up baking several batches over the course of the week. They are thick, chewy, and full of flavor. I especially like that they are sturdy and hold up well to a warm cup of tea. The sanding sugar gives a welcomed little crunch and they have a kick of ginger that was well-received by all. These cookies remind me that it is sometimes the simplest ingredients that yield the most delicious items.
Chewy Molasses Cookies:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 large egg
- 1 stick butter, melted
- 1/3 cup white sugar
- 1/3 cup molasses
- 1/4 cup brown sugar
- coarse sanding sugar (we roll the cookies in this just prior to baking)
Preheat oven to 375 F.
In one bowl whisk together flour, baking soda, cinnamon, ginger, and salt.
In another bowl whisk egg, butter, white sugar, molasses, and brown sugar. Add dry ingredients into wet ingredients and mix until just incorporated.
Place sanding sugar in a shallow bowl. Roll dough into tablespoon size balls and roll into sanding sugar. Place on parchment paper lined cookie sheet (or silpat) 2 inches apart. Bake for 5 minutes then rotate sheet pan and bake for another five minutes, or until cookies puff up and crack. Cool on a wire rack.