Hello beauties! As a glance out my window while writing this post I see yellow, green and fire red leaves flying in the wind. It's fall, y'all, and it could not look more beautiful here in Minneapolis!
Fall has long been my favorite season. Temperatures lower just enough to necessitate gorgeous fall jackets and extra late night cuddles. The scenery changes each day, making every short drive in the car feel like you're in a moving picture. And hellooooo, baking season is upon us! There is no better time to bring some warmth to your home with hot oven and the smell of sugar and spice. This season is perfection!
This time last year while I was pregnant with Madeline, I had a strong craving for some Molasses cookies. So before you knew it, I had made a batch and 3-4 were sitting in my tummy squished next to Maddie! Matthew teased me saying he had never heard of anyone actually enjoying Molasses cookies and wrote it off as a bizarre pregnancy craving. But I've always loved them! Their chewy, sweet and spicy flavor profile has always made them such an interesting and decadent cookie, one I have always loved once fall hit.
So I took to Facebook - I couldn't really be alone in my love, could I? I kept it simple, asking who else enjoyed Molasses cookies so that I could prove Matthew wrong, and WOAH! I've never had more comments on a post ever (aside from childbirth!). Not only did people like them, they were favorites! So here you go, my favorite recipe for extra chewy and super spicy and flavorful Ginger Molasses Cookies! Enjoy!
- 1 ½ cups butter, softened to room temperature (not melted)
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
Preheat oven to 375°F.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
So I told you about my favorite parts of fall, I would love to hear yours! And if you make this recipe or any from the site, make sure to use the hashtag #touchofcurl ! I love seeing everyones creations!