Updated: Mar 31
When you think of molasses cookies they are usually reserved for the holidays. I'm sure you've had one from the neighbor's cookie tray that get passed around during those special times. But this recipe is truly great all year round. The whole grain Red Fife is truly the star of the show. This recipe does have a chill time of an hour, but I don't have patience for that and have been known to throw it in the freezer to speed the process up. So if for some reason you think ahead, let them chill over night. Letting them warm up slightly before baking.
Just the right amount of spicy and sweet. Oh, and chewy! The perfect combination!
Red Fife Molasses whole grain cookies
Makes 2 dozen
3/4 C butter, softened (1 1/2 sticks)
3/4 C Granulated sugar
3/4 C brown sugar
1/4 C molasses
2 C Whole grain Red Fife flour or Red Fife all purpose
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 C sugar, for rolling
With a stand mixer or hand mixer, cream together the butter and sugars until light and fluffy. While that is mixing combine all the dry ingredients in a bowl and set aside.
Add in the molasses and the egg, and beat until well combined.
Add in the flour, baking soda, salt, and spices. Mix until combined.
Chill dough for at least an hour (I throw it in the freezer for about 20 min)
Preheat the oven to 375°, and line a baking sheet with parchment paper.
Roll the dough into 1 1/2" balls, and roll in sugar. Place 2" apart on the baking sheet.
Bake for 8-10 minutes or until tops have cracked, but do not over bake!!
Let cool on rack, and enjoy!