october is here, bring on the cool weather. i love october and not just because it is my birthday month, but because to me it signals that fall has truly arrived. my kiddos requested their favorite cookie, next to a snickerdoodle, these soft and spicy molasses cookies. i think these are awesome too, but strictly a fall cookie. it is just something about the flavors that seem so appropriate. i got the recipe a gazillion years ago from a co-worker and fell in love. they are so moist and chewy, full of cloves, cinnamon and ginger. i was thinking next time i might add some chopped candied ginger. oooh, how lovely, but i am not sure my kids would go for it. this recipe makes a ton of cookies, plenty to eat and plenty to share. enjoy.
beth's soft and spicy molasses cookies
preheat oven to 350 degrees fahrenheit
in a large bowl, cream 1 stick of softened butter and a .5 cup of vegetable shortening. add to that mixture 1.5 cups of sugar and beat till light and fluffy. to the butter mixture add .5 cup molasses and two eggs beat until smooth, turn off mixer.
now, in another bowl sift together your dry ingredients- four cups flour, .5 tsp of salt, 2.25 tsp baking soda, 2.25 tsp ground ginger, 1.5 tsp cinnamon and 1.5 tsp clove. okay, with mixer back on, gradually pour your dry ingredients into your creamed mixture until dough is blended and smooth. the dough will be sticky, so pop it into your fridge for about an hour to make it easier to handle.
in a bowl place about .5 cup more of sugar. you are going to use this for rolling your dough balls. pinch off a piece of cookie dough and roll into about an inch sized ball, roll in sugar and place on your cookie sheets lined with a silpat or parchment about two inches apart. bake for about 13 minutes. do not over bake. allow to cool a few minutes and inhale.
p.s.- these cookies do not spread a lot, so bigger the ball you roll the thicker the cookie. you will have to adjust the baking time.