Don’t you just love this time of the year?
Where the weather is cool and sunny and the beautiful fall colors just set the scene outside my window. The view is absolutely breathtaking and I just want to soak it all in. I feel like everything seems to be moving so fast lately and sometimes it’s just nice to sit back and appreciate this moment.
So, the best way to do that is to bake up a batch of my favorite molasses cookie. Which in my mind, is the official fall cookie (no disrespect to the other cookies out there) I love the earthy aroma of this cookie and how the smell lingers in your kitchen all day long it just heavenly.
You can make this into bigger cookies if you like; I did mine a little smaller. I used a one teaspoon as a measurement but whatever size you decided it will still be fantastic, it will still have its signature cracked tops glistening with sugar which in my book is what it’s all about.
So bake this today and share it with your friend, your family, your co-worker or even a lover and just enjoy this beautiful fall moment.
Molasses Cookie adapted from Allrecipes
3/4 cup margarine, melted
1 cup white sugar plus extra for rolling on the cookies
1/4 cup molasses, light unsulphured
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Preheat oven to 350 degrees.
In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg on medium speed until smooth. Then stir in the molasses.
In a small bowl, combine the flour, baking soda, salt, cinnamon, and ginger, then add this into the molasses mixture and mix thoroughly.
Roll the dough into small rounds (use the 1 teaspoon as a guide) and roll them in the extra white sugar.
Place cookies 2-3 inches apart onto baking sheets and bake for 12 minutes or until tops are cracked. Remove cookies on a wire rack and let cool completely.
Before measuring the molasses, spray the cup with some cooking spray. The molasses will flow out nice and easy.
For a softer and chewier cookie, let the cookie cool on to the baking sheet and not on the wire rack.
Variation: Spread the cool cookies with a layer icing glaze.