After returning from Italy and skipping American Thanksgiving entirely it has been difficult to jump into December and Christmas vibes. I’m looking forward to carving out an evening holiday of baking ASAP.
So, these Maple Molasses Cookies. "The maple kind?" Yes, curious speaking dog, the maple kind.
Exact words written next to this recipe in my notebook? "ABSAFREAKING PHENOMENAL," and two large hearts. These are soft cookies with a ginger kick, infused with molasses and rolled in sugar. I had eight the first night I made them during Snowpocalype 2017. #diabeetus.
2 and 1/4 cup all-purpose flour - white or wheat or a combo
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup softened butter (Stick and a half if you're bad at fractions.)
1 cup sugar
1 tablespoon water
1/4 cup molasses (I use the "Grandma's" brand.)
4 tablespoons of Sugar in the Raw for topping (or regular white sugar)
Preheat to 350.
Combine all ingredients in a big bowl.
Mix reeeeal good. Get an arm workout.
Line a cookie sheet with parchment paper.
Roll dough into little balls the size of a ping-pong ball.
Roll ping-pong balls in sugar.
Bake 10-12 mins.
Right out of the oven I moved them to a wire rack and let them cool for about 15 mins before putting in a cookie tin. They're beautiful.
Makes about 25 cookies. Eat them. Eat them all.
Recipe adapted from here.