These Molasses Cookies have the perfect old fashioned flavor and chewy bite, and are great for cookie exchanges and holiday parties!
Ingredients
1cupall-purpose flour(5 ounces by weight)
1tspbaking soda
1/4tspsalt
1tspground ginger
1/4tspground allspice
1/4tspground cloves
4tbspsoftened unsalted butter
1/2cupsugar plus extra for rolling
1egg white
4tbspunsulphered molasses
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
In another bowl, cream together the butter and sugar until fluffy and light.
Add the egg white and whip until smooth, then mix in the molasses.
Add the dry ingredients, and mix until the flour just disappears.
For a flatter, chewier cookie, bake the dough now, or for a less flat cookie, chill the dough in the fridge for 1 hour.
Add a few spoonfuls of sugar to a bowl, and use a small cookie scoop to drop the cookie dough straight into the sugar. Roll with your hands into a ball, then place 12 balls onto the prepared baking sheet.
Bake the cookies for 13-15 minutes, then allow to cool. Because of the egg white, the cookies will look very puffy when you pull them from the oven, but they will fall and crinkle as they cool.
Notes
These cookies freeze well after being baked. I also like baking Peanut Butter Cookies and Chocolate Crinkle Cookies with these for the holidays, as all three do well in cookie exchanges.