Spiced Molasses Cookies

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These spiced molasses cookies are amazing. Soft and chewy on the inside and crispy on the outside. Cinnamon, nutmeg, and molasses spice up these sweet cookies.

Autumn always smells like cinnamon and nutmeg, apple cider and caramel, pumpkin spice and vanilla to me. Just beautiful, fragrant, delicious scents. Probably because I make so many treats with them. And these cookies are packed with fragrant cinnamon, nutmeg, and molasses. Yum!

Spiced Molasses Cookies

Ingredients:

• 1 cup butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup molasses
• 1 egg
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 1/2 cups all purpose flour
• 2 teaspoons cinnamon
• 2 1/2 teaspoons nutmeg
• 1/4 cup milk
• Sugar (for rolling the cookies in)

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place extra sugar in a small bowl.
3. In a mixing bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
4. In a large mixing bowl, cream the butter and sugar until fluffy.
5. Beat in the egg and molasses; stir until combined.
6. Slowly add half the flour mixture to the sugar mixture, stirring until combined.
7. Add in milk, stirring until incorporated, then add in remaining flour mixture.
8. Scoop the dough using a small cookie scoop.
9. Carefully roll the dough into balls.
10. Then gently roll in the sugar bowl.
11. Place the cookies 2 inches apart on the prepared cookie sheets.
12. Using the back of a glass press down.
13. Bake 9 minutes or until a light golden brown.
14. Allow the cookies to cool for about 5 minutes on the cookie sheets before moving them to cooling racks to finish cooling.

Makes about 5 dozen cookies.

Tips:

• Cinnamon sugar is ah-maz-ing to roll the cookie dough balls in!
• If the dough is sticking to the glass, dip the glass into a bit of water then the sugar before pressing into the dough balls. It will keep it from sticking.
• Store cookies in a tightly sealed container for up to 5 days.
• Freeze as dough balls for up to 3 months in air tight zip top bags. Just thaw, roll in sugar, and bake.
• Or freeze as flattened, sugar disks for up to 3 months in air tight zip top bags. Just thaw and bake.
• Alternatively, freeze already baked cookies for up to 3 months in air tight zip top bags.

These cookies are not only delicious they are fun to make. And perfect for kids to help with!

Kids can help:

• Mixing the dough.
• Roll the dough into balls.
• Roll the balls in the sugar.
• Press the glass into the cookies.

Honestly, these cookies are one of our favorite cookies. While they remind us of autumn I make them year round because everyone loves them.

What’s your favorite Autumn recipe?

Have a great day!

Brandi

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