Last week first big snowstorm of the year hit our area. The flurries started this morning as we rolled out of bed and didn’t stop all day. We must have at least 6 inches on the ground by the end of the day. Ughhh.
However….the best part of maternity leave though? I don’t have to leave my house! It’s pretty fabulous. The kids and I stayed in our pajamas all day, snuggled on the couch next to the fireplace and watched way too much TV. It was a much needed break from all the hustle and bustle of the holiday season.
While Jack napped, Avery and I did go ahead and bake some of these soft and chewy molasses cookies. The smell of the molasses and the spices in these cookies just scream Christmas to me. They are a family favorite, so much so that my grandfather made them for us year round. We referred to them as “ginger chews” as kids, and were often sent home from my grandparents with a container of these cookies. They are slightly crisp and chewy on the outside, while soft and spicy on the inside. Simple, understated but so darn good at the same time.
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1½ cups butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- ½ cup molasses
- Granulated sugar for rolling
- Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- In a separate bowl, beat together the butter and sugar with an electric mixer until light and creamy. Add the molasses and eggs and mix until well-combined.
- Stir in the dry ingredients and mix until combined.
- Refrigerate the dough for at least 20 minutes or up to overnight. Roll the dough into 1-inch balls and then roll the cookie dough balls into granulated sugar.
- Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don't over bake if you want a soft, chewy cookie).
- Remove the cookies to a cooling rack and let cool completely. Store in an air-tight container or freeze if desired.
Source: Mel’s Kitchen Cafe