Warm cookies are always a treat, but this cookie recipe is something pretty special, if I do say so myself. I tried a few iterations of this cookie before I finally made all of the tweaks necessary to share this recipe. Sometimes this blogging hobby of mine is pretty wonderful.
These cookies taste like autumn, with spices and more of the sorghum molasses that I’ve been addicted to of late. The texture is perfect: slightly crunchy on the outer edges and soft and chewy in the middle. The smell of the kitchen surpassed the scented candles that I almost always have burning. I need to get into candle-making at some point. But, until then, Mops and I will have to make do with smelling the aroma of these perfect, warm morsels.
Soft Sorghum Molasses Cookies
Makes 3 dozen cookies
You will need:
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1/2 cup molasses (I recommend sorghum molasses)
- 2 1/2 cups all-purpose white flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 1 tsp. dried ginger
- 1 tsp. nutmeg
- Optional: 1/4 cup white sugar, to sprinkle on top before baking
- In a medium-sized bowl, stir together flour, salt, baking soda, and spices. Set aside.
- In a large bowl, cream together butter, vanilla, egg and sugar. Stir in molasses.
- Gradually pour the flour mixture into the larger bowl with the butter.
- Pull half of the dough out of the bowl and place on a large sheet of cling wrap. Cover and refrigerate for at least three hours.
- When ready to bake, roll the cookie dough balls in a bit of white sugar.
- Bake at 350 for 10 minutes. Let sit for a minute before removing from the cookie sheet.