Monday, December 28, 2009
Traditionally, we see and eat a lot of gingerbread during the holidays. But I am just not ready to give them up even though the holidays are finishing up. To wean myself off I found this recipe for soft molasses cookies. I can't keep K-man's hands off of them! That is fine....they will never get stale this way....
Soft and Chewy Molasses Cookies
3/4 cup butter
1 cup brown sugar, packed (I used 1/2 cup Splenda's brown sugar blend)
1 large egg
1/2 cup molasses
2-1/2 cup flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1-1/2 tsp. ginger
1 tsp. allspice
1 tsp. nutmeg
quick dash of ground cloves
coarse decorating sugar
Preheat oven to 350 degrees.
Cream together butter and sugar. Add egg and molasses and mix well. Stir in dry ingredients. Cover and chill for about an hour to give batter time to firm up. Take a small ice cream/cookie scoop to portion out dough into balls and keeping the amounts the same.
Dip cookie dough balls in some kind of decorating sugar. The coarse kind looks great on these.
Place cookie on parchment/silpat lined cookie sheet. Bake @ 350 for 10 minutes. Let cookies remain on cookie sheet for a minute or two before cooling on a rack.
Nice chewy cookie, very moist. Love THEM! I had made some gingersnaps that were getting hard almost the next day. These are still soft on day three.
Yummy with some milk....make some NOW!
K-man is only eating these despite the macaroons, dark chocolate cookies and some oatmeal raisin cookies still here in the house. I think his choice for 'dessert' says a lot!