Soft Molasses Sugar Cookies
Anna Mae Kantor
I just know from my own experience, that if you don't use Brer Rabbit green label molasses, they flop.
These are my husband Jeff's favorite cookie and he asks for them often. I always make a double or triple batch because they go so fast.
Hope you enjoy them !!
3/4 cunsalted butter
1 cgranulated sugar
1/4 cbrer rabbit (green label) molasses
2 tspbaking soda
2 csifted all purpose flour
1/2 tspground cloves
1 tspground cinnamon
1/2 - 1 cadditional granulated sugar for rolling
How to Make Soft Molasses Sugar Cookies
- Melt butter in small saucepot on stove, remove from heat, then let cool somewhat.
- To the butter add sugar, molasses, and egg . Beat well. Sift flour, cloves, baking soda, ginger, cinnamon, and salt. Add to mixture then beat well. Place mixture in bowl, cover with plastic wrap and place the bowl in the refrigerator for at least an hour to chill.
- Place 1/2 cup of granulated sugar in a cereal bowl. Make 1 inch balls out of the cookie dough then roll in the sugar. Place the balls on a greased cookie sheet 2 inches apart. DO NOT FLATTEN. Bake at 375 degrees for about 8 to 9 minutes. Do not overbake or they will be too crunchy. Cookies will be kind of soft in the middle when you take them out of the oven. Let them rest on the cookie sheet for a few minutes before putting them on a paper towel to cool. Store in tightly closed container.
- Especially good with a big ole glass of cold milk.