Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.
- 3⁄4 cup unsalted butter, softened
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup granulated sugar, plus 1/3 cup for rolling cookies
- 1 large egg
- 2 teaspoons vanilla extract
- 1⁄3 cup un-sulphured molasses
- 1 1⁄4 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground black pepper
- Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
- Add egg, vanilla, & molasses and beat.
- In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
- Combine wet ingredient mix with dry ingredient mix until well combined.
- Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.