Winter Spice Cookies.

I wanted to make some festive holiday-ish cookies, but I wanted ginger and Daniel wanted molasses so I decided we could have both. And thus the the Winter Spice Cookie was born!

And they are yummy!  They pair great with coffee, tea, cider or whiskey! Just to name a few...

 INGREDIENTS:

• 3 CUPS All-Purpose Flour
• 1 TEASPOON Baking Soda
• 2 TEASPOONS Ground Ginger
• 1 & 1/4 TEASPOON Ground Cinnamon
• 1/4 TEASPOON Ground Cloves
• 1/4 TEASPOON Ground Nutmeg
• 1/4 TEASPOON Salt
• 3/4 CUP Butter - room temperature 
• 3/4 CUP Brown Sugar
• 1/3 CUP Molasses
• 1 Egg
• 2 TEASPOONS Vanilla Extract
• 1/3 CUP Sugar (for rolling)

STEP 1:

In a large bowl mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

Set aside for later.

STEP 2:

In a separate bowl/mixer (I used my Kitchen Aid) cream the butter for about a minute.

Add the brown sugar and beat until light and fluffy.

Add molasses, egg and vanilla extract.

Mix well.

Be sure to scrape down the sides if needed.

STEP 3:

Slowly mix in the dry ingredients, little by little.

Do not over mix.

STEP 4:

Cover dough with foil and refrigerate for 2 hours.

STEP 5:

Preheat oven to 350 F.

Line baking sheet with parchment paper.

STEP 6:

Roll dough into 1 inch balls.

STEP 7:

Roll balls in sugar until they are nicely coated.

STEP 8:

Place balls 2 inches apart on baking sheet.

STEP 9:

Bake for 8-10 minutes

DO NOT OVER-BAKE!!!

They will be puffy and soft.

STEP 10:

Let them cool for 1-2 minutes on cookie sheet before transferring to wire rack to cool completely.

STEP 11:

Enjoy!