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...
- 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)
In a large bowl mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
Set aside for later.
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.
Be sure to scrape down the sides if needed.
Slowly mix in the dry ingredients, little by little.
Do not over mix.
Cover dough with foil and refrigerate for 2 hours.
Preheat oven to 350 F.
Line baking sheet with parchment paper.
Roll dough into 1 inch balls.
Roll balls in sugar until they are nicely coated.
Place balls 2 inches apart on baking sheet.
Bake for 8-10 minutes
DO NOT OVER-BAKE!!!
They will be puffy and soft.
Let them cool for 1-2 minutes on cookie sheet before transferring to wire rack to cool completely.