My older daughter is growing up before my eyes – and it is amazing to watch. I am not in the teenage years yet, when things might get a bit hairy – now it is just plain innocent fun. The other week she came home and said that they were having a party in her class. Normally, that is then followed by a barrage of emails first from the room mother asking for a bunch of supplies/food, and then all the parents replying all with what they can commit to bringing. I love those emails.
This was different – and I could tell that the times were changing. She told me that she signed up to bring cookies to the party, and that she would make them by herself. Wow!! So, she spent a lot of time combing through my cookbooks and recipe files, looking for the perfect recipe. She didn’t want anything frosted, because someone else was bringing those – but something that fit the season. I suggested that she find some spice cookies, and she loved that idea. She found a rather interesting looking recipe in the “got milk? the cookie book” by Peggy Cullen. I have had this cookbook forever – in fact, it might even be one of my first cookie books. I think I chose it because it had nice pictures.
She decided she would make the dough on Sunday and bake the cookies on Tuesday night, so they would be fresh for the party on Wednesday. I started to help her, and she told me she wanted to do it herself. She told me to go in the other room, and she would call me if she needed help. At that point, I actually had to leave and get my haircut – so I called my mother and asked her to call and check in on her to see if she had questions. Things went splendidly. The cookies were fantastic – especially right out of the oven. Tons of flavor, and nice and chewy. I think she is almost ready for her own blog!
- 3/4 cup (1 1/2 sticks) unsalted butter, cut in pieces
- 1/4 cup dark unsulphered molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus 1/3 cup for rolling cookies
- 2 teaspoons of baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon of salt
- 1 large egg, lightly beaten
In a medium saucepan, melt the butter over low heat. Remove from the heat, and stir in the molasses and vanilla. Set aside to cool.
In a medium bowl, sift the flour with 1 cup of the sugar, the baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
Add the beaten egg to the cooled butter mixture and mix well with a fork. Using a rubber spatula, fold the flour mixture into the butter mixture. Cover the bowl and refrigerate until firm enough to form ball, about 15 minutes. Preheat oven to 375°F.
Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 1 Tbsp of dough each time, roll dough into 1-inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 12 to 15 minutes. Cool cookies on sheets for about 5 minutes before transferring them to cooling racks. Store in an airtight container for up to 2 days, or freeze for up to 2 weeks.
Makes about 4 dozen cookies.
For a printer-friendly version of this recipe, please click here: Mormon Molasses Spice Cookies