SUBMITTED BY: Rosetta Sperring
Molasses Cookies
3 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons Cocoa
2 teaspoons ground ginger
1 Tablespoon ground cinnamon
2 teaspoons ground cloves
1 cup butter (2 sticks, softened)
1 cup sugar
1 egg
1/2 cup molasses
1. Sift flour, soda, salt, cocoa, ginger, cinnamon and cloves into a large bowl.
2.. Beat butter until fluffy, add sugar gradually, beating well after each addition. Add egg and molasses and beat well. Stir in flour mixture, blend well. Wrap in plastic wrap or foil for several hours or overnight.
3. Roll out small portions of dough on a floured pastry board and cut into shapes with cookie cutters. Press on lightly greased cookie sheets and bake at 350 for 8 – 10 minutes.
I use parchment paper on my cookie sheets, so I do not have to grease the pan
If you enjoyed this article, please consider sharing it!
