Don’t tell me it isn’t Molasses season. I don’t want to hear it – I want to eat Molasses cookies in May, and I want you to have some too.
What you’ll need…
- ¾ cup (1½ sticks) unsalted butter
- 1 cup brown sugar
- ¼ cup molasses
- 1 egg
- 2¼ cup flour
- 2½ teaspoons pumpkin spice
- ¼ teaspoon salt
- 2 teaspoons baking soda
- granulated sugar for rolling
Cream together the butter and sugar until light and fluffy. Add the egg and molasses; stir well. Gradually add the dry ingredients, careful not to over-mix. Cover the dough and refrigerate for 1 hour.
Preheat oven to 375°F.
Cover a small plate with white sugar. Remove dough from refrigerator and roll into 2” balls. Roll balls in sugar, then place on a cookie sheet, leaving a few inches between each cookie. Bake for 10-12 minutes, or until the tops of the cookies begin to crack and crinkle. Serve warm!
