Recipe by Dallas and Rina
Top Review by Taterluvr
The flavor of these was REALLY good! I was a lil' bit disappointed because I was expecting a thicker, softer cookie. I put the dough in the freezer for 15 minutes, but it was not yet firm. I baked the first batch and they turned out super thin...crispy on the edges and a little chewy inside (which is good if that's the kind of cookie you like). The second batch, the dough was more firm because it had been in the freezer longer. Those cookies were a little thicker and nice and chewy. I'm used to the Amish molasses cookies, and they are always really thick and soft. Easy, great tasting recipe!
- 3⁄4 cup margarine (1 1/2 sticks) or 3⁄4 cup butter (1 1/2 sticks)
- 1⁄4 cup light molasses (mild)
- 1 1⁄4 cups sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon ginger, ground
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon clove, ground
Directions See How It's Made
- Preheat oven to 375 degrees F.
- In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
- With spoon, stir in flour and remaining ingredients until mixed.
- Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
- Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
- Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
- Transfer cookies to wire rack to cool completely.
- Repeat with remaining dough.
- Store cookies in tightly covered container up to 2 weeks.