my, are these ever yummy.
If you’re a big molasses/old fashioned cookie fan in general, you’ll go crazy for these large flat spicy cookies. You all are probably going to laugh at me when I say this, but I really feel like these cookies are cookies that Laura Ingalls would take to school, tucked in the pocket of her prairie dress.
Okay, get it over with.
I know you’re laughing at the poor girl on the other side of the computer who lives vicariously through a children’s book character.
Heh heh heh heh.
It’s not as if I re-read every Little House book ever written every few years…or drink cambric tea every morning…or make vanity cakes like that one time at Nelly’s birthday party…or nickname my real life boyfriend “almanzo” after my first true literary love.
These molasses cookies are crisp…almost like a ginger snap. Now normally, I prefer a more chewier spice cookie but I love the snap and texture of these. They are sturdy and sweet, and would be lovely drizzled with a basic flat icing.
To make ‘em, just mix your dry ingredients (flour, baking soda, salt, ginger, cinnamon and….a sprinkle of white pepper! that’s the secret!) in a bowl.
For the record, I usually don’t mix my cookie dough in pots. I was just currently out of bowls.
Actually, I just didn’t feel like washing any more dishes. So there.
wet ingredients in another pot bowl:
melted butter, eggie, sugar and molassessssss!
Mix together wet and dry and then wrap up and chill for an hour. I usually hate cookies that require chilling time….but these are worth it!
When the dough is all nice and firm from the fridge, roll it out and either use cookie cutters or a glass to cut nice big, round cookies.
Bake the cookies at 375 for eight minutes. They taste better when eaten out of a prairie dress pocket…with a nice cold glass of milk.
Long Winter Molasses Cookies
makes about two dozen large cookies
2 cups all purpose flour
1/4 cup molasses
1 tsp cinnamon
1/2 tsp ground ginger
1/4th tsp ground white pepper
1/2 tsp salt
1 cup granulated sugar
2 tsp baking soda
1 stick + 4 T melted butter
In a medium sized bowl, combine the flour, cinnamon, ground ginger, white pepper, baking soda and salt. Set aside.
In a large bowl, combine the melted butter, sugar, egg and molasses. Stir well to combine.
Add dry ingredients to wet and stir to form a sticky dough. Wrap in wax paper and chill in the fridge for at least an hour before rolling out on a flour surface and punching with either cookie cutters or a glass.
Bake cookies on a lined sheet tray at 375 for eight minutes.