Pass-Along Molasses Cookies

We were recently visiting family in the Driftless Area of Wisconsin (swoon!), and Sue, ever the enthusiastic home cook, brought out these just-baked cookies for afternoon - and, ahem, morning - snacking. By the end of the 24-hour trip, the entire batch had been devoured. (Note: It makes 5 ½ dozen!) I immediately asked for the recipe. Turns out Sue had done exactly the same many years prior:

I was given this recipe from Audrey, a friend and mom of my then grade school daughter’s friend, Tory. My daughter, Meg, is now 38 years old and the mother of three children of her own. The cookie remains an enduring favorite, even after all these years. Thanks, Audrey!" -Sue

p.s. Sue is my reading twin and always shares her favorite recent reads with me. Two of her recommendations even ended up on my list of The Best Baking Novels!

Pass-Along Molasses Cookies

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• Author: Susan Lindbergh
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 5 ½ dozen 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

Reminder: The dough needs to be chilled for ~1 hour before baking.

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Ingredients

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• 2 cups all-purpose flour (240 g)
• 2 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp ground ginger
• ½ tsp salt
• ¾ cup unsalted butter, melted and cooled slightly (1 ½ sticks, 6 oz)
• 1 cup granulated sugar, plus more for rolling (200 g)
• 1 egg
• ¼ cup molasses (not blackstrap)

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Instructions

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat together the melted butter, 1 cup sugar, egg and molasses until well combined.
3. Add the flour mixture to the butter mixture and, on low speed, mix just until combined. Cover the bowl and refrigerate until thoroughly chilled, about 1 hour.
4. When the dough is chilled and you're ready to bake, preheat the oven to 350 degrees.
5. Form the chilled dough into 1” balls and roll in sugar. Place on a parchment-lined or greased cookie sheet, 8 per sheet. Bake for 8-10 minutes, rotating the pans halfway through baking and removing when you first observe “cracks” in the cookies. (If taken out sooner rather than later, the cookies will stay soft and chewy.) Repeat with remaining dough.

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Notes

• This recipe has been around for years(!), so if a stand mixer is unavailable, hand beaters are a welcome substitute. And if you're up for the arm workout, a large bowl and a wooden spoon work wonders, too.
• You can also make this dough ahead of time, leave in the fridge for a full day or two, and then bake off just before you want warm-out-of-the oven homemade cookies.
• Although tempting, there is no need to flatten the dough balls before baking.