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Easy Molasses Sugar Cookie Recipe
One day, if the monetary systems around the world collapse, these molasses sugar cookies will replace the many different currencies. I'm serious. These cookies are so amazing that they are literally almost fiscally valuable.
These cookies are perfectly soft, chewy and irresistible. I took several dozen to one of my small classes once, and they were gone in minutes. I think there were maybe two crumbled up cookies left that I put into my backpack since they were too messy to eat.
By the end of the day, they were gone. Someone had gotten into my backpack and stolen the last two cookies because they were that amazing. The culprit didn't even care that they were all crumbled up-- he (or she) just craved their deliciousness.
But enough of my over-the-top (well, it's actually not that over-the-top...) descriptions! These cookies speak for themselves. Whip up a batch for a bake sale or for the kids and watch them disappear like magic.
These cookies are like instant fame, adoration and love all in one.
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- 1-1/2 cups butter, softened
- 1/2 cup molasses
- 3/4 teaspoon salt
- 1 teaspoon cloves
- 2 teaspoon cinnamon
- 1/2 cup sugar, for topping
- 2 cups sugar
- 2 eggs
- 4 teaspoons baking soda
- 1 teaspoon ginger
- 4-1/2 cups flour
- Soften butter ahead of time, or microwave for about 30 seconds if you took it straight from the fridge. Set your oven to 350 degrees.
- Mix butter, 2 cups of sugar, molasses and eggs. Whip together on high speed for four minutes. This may not seem to be necessary, but if you whip it for four minutes, the dough is super fluffy and somehow manages to taste four times better, I swear.
- Add salt, baking soda, cloves, ginger and cinnamon and mix well.
- Add the flour a half cup at a time to the mixing bowl and mix well (this just makes it less messy).
- Put 1/2 cup sugar on a large plate.
- Roll 1-inch balls of dough in the sugar until they are completely covered. Place on a cookie sheet 2 inches apart.
- Bake at 350 for about 9 minutes for a deliciously soft cookie. If you prefer ginger snaps, bake for about 13 minutes.
- Cookies will be very fluffy upon removal from the oven. Let sit for about 10 minutes before removing from the cookie sheet to give them time to fall flat and harden up a little bit.
- Enjoy your warm, delicious cookie with a glass of cold milk!
The woman who invented this recipe and passed it along to my family insists that if it's a very dry day, the cookies will turn out better, but I made these cookies on a very humid day and they turned out better than they ever have in the past.
Yield: about 5 dozen small cookies or about 4 dozen large cookies. The cookies and dough freeze well.