Saturday marked my Grandpa’s 91st birthday! So lucky to have this guy in my life, even if he’s had a tough time over the past few weeks after breaking his hip.
I always like to bake him goodies for his birthday and Christmas (and pretty much any other time I get the baking bug!) This year, I decided to send him a spicy gingerbread molasses cookie. I sure hope he liked them!
My mom always used to make molasses cookies around the holidays… so these dark, spicy cookies were reminiscent to me of the season and a perfect way to celebrate my ol’ gramps 91st.
Chewy Molasses Cookies
From Back to Her Roots
Makes 30 cookies
1½ sticks butter, softened
¼ cup granulated sugar
½ cup packed brown sugar
¼ cup molasses
1 tsp. vanilla extract
2 tsp. baking soda
1 tsp. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground cloves
⅛ tsp. black pepper
½ tsp. salt
2 cups all-purpose flour
Granulated sugar, for rolling
1. Preheat oven to 350°.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.
3. Add in the baking soda, cinnamon, ginger, cloves, pepper, and salt, and mix until just combined. Add in the flour and mix until well-combined, scraping the sides as needed.
4. Chill the dough for at least 30 minutes. Then roll the dough into 1-inch balls, and roll each dough ball in granulated sugar. Place on an ungreased baking sheet, spacing them 2-inches apart.
5. Bake in preheated oven for 7-8 minutes, or until the cookies just begin to crack and crinkle, and the edges barely start to brown. Do not overbake or they won’t be chewy!
6. Let cookies cool for a minute or two on the cookie sheet, then transfer to a cooling rack to cool completely.
CAL 92; FAT 3g; SAT FAT 1g; CARBS 14g; PROT 1g; FIB 0g; SUG 8g
WW Points+: 2; WW Smart Points: 4