There’s a super special man in my life that has a birthday today.
Here he is with my Gram, when they were both so young. I love these old black and white pictures of them. They just look so happy and in love, and they really looked like that the whole time I’ve known them.
The ol’ Guy turns 89 today… and is celebrating with his adoring family (minus me and my dad’s family since we don’t live close.) He said today when I talked to him that he was trying to forget how old he is, but I know he’s just being funny. This Guy has a great sense of humor… like most of us. 🙂
Because I couldn’t be with him this birthday, I sent him a little box of love – – in the form of yummy cookies!
These chewy molasses spice cookies are some of my favorites from when I was a kid. We used to always make them around the holiday season, so I thought these would be fun to send to my gramps for his special day. I hope he loved them as much as I do! Happy Birthday, Gramps!
** Note: These are not “healthy” cookies in any way, but they are delicious, crowd-pleasers! Eat in moderation!
Vermont Sugar Cookies
Makes 36 cookies
INGREDIENTS
2/3 cup oil
1 cup sugar
1 egg
4 Tbsp. molasses
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl with an electric mixer.
3. The dough will be sort of crumbly yet moist, like the picture below. If it looks like this, it’s perfect!
4. Roll the cookies into small balls, and roll them in powdered sugar.
5. Place them on an ungreased cookie sheet. Bake for 7-9 minutes.
6. Remove to a cooling rack, and get ready to enjoy!
A few Vermont Sugar Cookie Tips
- When you make these, bake them up pretty quickly. When we used to make these when I was little, my mom and I thought they’d end up crunchy if we let the dough sit too long.
- If they do end up crunchy, here’s an EASY tip to soften them up: Add a piece of bread or a sliced apple to the container. The cookies absorb the moisture and soften right up! It seems weird, but it totally works. My second batch that I made for work needed softened up… and I only had a bun, so that’s what I used!
