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Mormon Molasses Spice Cookies

These cookies are the perfect amount of soft in the center and slightly chewy on the outside. Do not over bake them or they will be hard as rocks!
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Prep Time 20 minutes
Cook Time 12 minutes
Course Thanksgiving
Servings 4 dozen

Ingredients
  

  • 1 ½ sticks unsalted butter cut into pieces
  • ¼ cup dark unsulphured molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 1 egg lightly beaten

Instructions
 

  • In a medium saucepan, melt the butter over low heat.
  • Remove from the heat and stir in the molasses and vanilla. Set aside to cool.
  • In a medium bowl, sift the flour with the sugar, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
  • Add the beaten egg to the cooled butter mixture and mix well with a fork.
  • Using a rubber spatula, fold the flour mixture into the butter mixture.
  • Cover the bowl and refrigerate until firm enough to form balls, about 15 minutes.
  • Preheat the oven to 375°.
  • Place ⅓ cup of granulated sugar in a small bowl. Scoop out walnut sized pieces of dough and roll into 1" balls. Toss the balls in the sugar to coat completely and placed on an ungreased cookie sheet about 2" apart.
  • Bake for 12-15 minutes or until centers no longer appear raw.
  • Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container.

Notes

Recipe from the cookie book