Chewy Ginger Molasses Cookies

As you read the following, I am most likely rolling in my bed, still relishing the taste of freedom from finals and being home once again. It’s been an awesome and packed fall quarter, full of adventures with splendid friends, new and old.

A few highlights–spontaneous Andy’s pumpkin pie concrete cravings, 6 a.m. gym workouts, Bennison’s 3D turkey cupcakes and marzipan cakes, Halloweekend crawwwl, Bluetopia blues dancing, blood moon and rooftop views, Christkindlmarket hot cocoa, friendsgiving kbbq, Smoke Daddy bbq, last-day-of-autumn Bahai runs, glorious pistachio & honey and wildberry lavendar scoops from Jeni’s, homemade French press mocha, pita bread mishaps, chocolate fudge disasters, 10 p.m. primal screams, Starbucks over caucasus, gleefully pocketing paint chips, and so, so much more!

Now that I’m back for the winter, the most “difficult” decisions I have to make are: Should I read Oliver Sacks? Luria? Atul Gawande? Or watch White Collar? Grey’s Anatomy? The Great British Bake-Off? Or…holiday bake cookies and cakes?

I’m starting with a classic this holiday season. These Ginger Molasses Cookies are simple to make and perfect for gifting or bringing to holiday parties, or simply for indulging your own sweet tooth.

The molasses cookies are spiced with cinnamon, ginger, and cloves and coated in sugar for a pleasant crunch before sinking your teeth into the soft chewy center. It’s a delight to consume and even more to share with friends and family! Enjoy~

Cheers,
Monica

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Chewy Ginger Molasses Cookies
From Gimme Some Oven | Yield: 14 cookies

Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup granulated sugar, for coating

Directions
Preheat oven to 375F. Line baking sheet with parchment paper or silplat.

Beat butter & sugar for 1 minute until light and fluffy. Add egg & molasses. Add dry ingredients (flour, soda, cinnamon, cloves, ginger, salt). Roll into 1-inch diameter balls. Chill in refrigerator for 15 minutes.
Place 1/4 cup granulated sugar in a small bowl. Remove dough balls from refrigerator and roll thoroughly in sugar.

Place on baking sheet at least 1 inch apart. Bake for 8 minutes, or until cracks begin to form. Cool & enjoy!

Storage: Store in sealed container for up to 1 week.