Molasses Cookies are SUPREMELY addictive

This is a recipe I have not tampered with and have taken straight from the Joy of Baking (yes, Joy of Baking, I am giving you full credit, I promise...because BAKING SHOULD BE JOYFUL!). I highly recommend it for your holiday baking, your dead-of-winter-god-it's-cold treats to go with hot drinks, and anytime you need a taste of home. The Joy of Baking is a really great website to dig up great cookie recipes, especially at the holidays (try the Snickerdoodles too, they were a big hit last Christmas!

Ingredients:

2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar
2 tablespoons vegetable, canola, or safflower oil
1/3 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract

Garnish:
1 cup (200 grams) granulated white sugar for covering the cookie balls before baking

Directions:

Molasses Cookies: In a large bowl sift or whisk together the flour, baking soda, salt, and spices.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

Place about 1 cup of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls.

Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.



Bake for about 9-10 minutes, or until the tops of the cookies have crinkles yet are barely dry. They will look a little underdone, so be sure not to overbake! Remove from oven and cool on a wire rack. Store in an airtight container for up to a week.

Makes about 3 dozen cookies, depending on size.