24 October, 2022
Molasses Snickerdoodles
Here we go, my first food post on my website. By the power of my friend Dave H’s continual harassment aka pushing me and being my cheerleader, I bring to you one of my favorite cookie recipes. After a blazing hot summer, cooler temps are settling in and the real estate market is cooling as well. Always obsessed with food and cooking, it’s time I put that to task.
MOLASSES SNICKERDOODLES
Enjoy the warm spices of this timeless cookie, one of my favorites when those cooler temps set in. This would be perfect to dunk in a nice steamy latte.
- 1 cup sugar
- ¾ cup unsalted butter at room temp
- 1/3 cup molasses
- 1 large egg
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon salt
- ½ cup sugar + 1 tsp cinnamon for rolling dough in
- In a large stand up mixing bowl using the dough paddle, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
- Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, mix on lowest speed with a dough paddle until combined. Do not over mix.
- Cover in plastic wrap and chill for at least 1 hour.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
- Pour remaining cinnamon and sugar in a bowl and set aside.
- Use a small/medium cookie scoop to shape the dough into approx. 1″ balls. Roll in cinnamon sugar and place 12 per baking sheet onto your prepared sheets.
- Bake for 9-10 minutes.
- Remove from the oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely. Makes about 2 ½ dozen.
