If you know me, then you know my deep love and commitment for baking. We're talking deep down, I can feel it in my bones kind of love.
I'm Minnesota born and bred, so I know a good baked good when I see one. Me and baked goods, we go way back. In the land of long winters and you betcha's, we know a thing or two about whipping up something sweet and delicious. Chalk it up to long winters and an excuse to turn on the oven for some added warmth. Bars, scones, cookies, cakes, pastries. You name it. I love it.
So at the risk of being slightly over enthusiastic and sounding like Elf, and in honor of the Minnesota in me, today I wanted to bring you the World's Best Molasses Cookies! Incredibly soft, super chewy, and perfect for fall.
Here's what you're going to need:
- 3/4 cup margarine, melted
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 cup white sugar
Did I mention these are also awesome because they are so easy?
Start by mixing together the melted margarine, 1 cup sugar, and 1 egg until well blended.
Next, stir in the molasses.
Now in a new bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger in a separate bowl. Then slowly add the flour mixture into the molasses mixture.
Cover the dough and chill for 1 hour.
When you're ready to bake, preheat the oven to 375 degrees. Roll the dough into small balls and roll in the remaining white sugar. Place dough 2 inches apart on an ungreased baking sheet.
Bake for 8-10 minutes, until tops are cracked.
Eat one. Or maybe ten.
Love your life.
Here's my little helper. Or more accurately stated, my little eater.
I think more of the sugar ended up in her belly than in her bowl, but who can blame her? With a face like that, it's hard to be mad.
At about this moment Ingrid exclaimed, "Momma, I need to stir this to Alaska!"
Oh man, I love that girl.
Fresh out of the oven. Just the way I like them.
Happy Friday! And happy baking!
*** A little side note here to all my mountain friends out there...if you're baking above 3,000 feet elevation, you're going to need some added flour to this recipe. For every thousand feet you live above 3,000 feet, add about 2-3 tablespoons of flour. As I'm new to this whole baking at altitude thing, my first batch came out looking like molasses pancakes or wafers. Not exactly what I was hoping for. I added about 8 tablespoons of flour, and voila, pure bliss.