Saturday, October 26, 2013

Molasses Spice Cookies

October in Maine is the most beautiful time of year for me.  I love the cool crisp days, the fall colors and baking in a warm kitchen.  It seams to me that ginger, cinnamon and cloves are a fall kind of spice.  These warm spices combined with molasses make the most, soft and chewy, delicious cookies ever!  Molasses Spice Cookies are fall comfort food at its best.

 Just a couple of welcoming doors in Mid-Coast Maine, adorned in fall colors.
♥♥♥ ♥♥ ♥♥♥ ♥♥ ♥♥♥ ♥♥ ♥♥♥


2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 large egg
1/4 cup molasses
1 cup sugar, plus more for topping
1 1/2 sticks butter, melted and cooled
3 tablespoons minced candied ginger

Line 2 baking sheets with parchment paper

1.  In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger and cloves, set aside.

2.  In a mixing bowl of a stand mixer, fitter with a paddle attachment, combine the egg and molasses on low speed.  Add the sugar and candied ginger and beat on medium speed until well combined.

3.  On low speed, add the flour mixture slowly and mix until thoroughly combined.

4.  With a small 1 1/2 inch scoop, or use a heaping tablespoon, scoop dough and form into a ball, roll in a bowl of sugar to coat the whole ball.  Place on a dinner plate. Scoop, roll and coat the rest of the dough placing each ball on the plate.  Refrigerate the plate of dough balls for at least an hour.

 5.  Preheat the oven to 350° Position 2 racks in the top and bottom thirds of the oven and place the dough balls 2 inches apart on the parchment lined pans.

6.  Bake in the preheated oven for 8 minutes, then rotate the pans from top to bottom and turning each pan.  Bake another 7 minutes or until dark golden, puffed and crackled on the top.  Remove from the oven and allow to cool for 5 minutes, then remove to a wire rack to cool completely.


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