These molasses cookies remind me of cookie treats that I used to enjoy at my Pépère’s house when I was young.
Ginny’s Spicy Molasses Cookies
1 ½ cups flour (all-purpose)
1 cup wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
½ teaspoon salt
½ cup unsalted butter (1 stick), softened
1 cup brown sugar firmly packed
½ cup molasses
½ cup granulated sugar (for rolling dough balls in)
- In medium mixing bowl thoroughly combine flours, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Set aside.
- In large mixing bowl, with electric mixer, beat butter and brown sugar together until creamy and fluffy. Add egg and molasses and beat until totally blended, about 1 minute.
- Add the flour and spice mixture to the creamed items until combined. Cover and refrigerate for about 1 to 2 hours (or overnight if you wish) until dough is firm.
- When dough is firm, preheat oven to 350 F.
- Roll about a tablespoon of dough into balls. Then roll dough balls in your ½ cup of sugar to coat. Place on cookie sheets about 2 inches apart and flatten balls slightly with the bottom of a glass.
- Bake cookies for 10-15 minutes, or until the top of the cookies look crinkled and have cracks. (cookies may not look done, but will harden as the cool.)
- Cool on cookie sheets for about 1-2 minutes then move to cooling racks to cool completely.