Spring has sprung and our garden is looking great! Shay has been working hard to keep it beautiful and happy.
And of course, the kids are as silly as ever.
And I’m just being me, that baking fool. This fool’s latest obsession is molasses. So naturally, I made cookies.
Ginger Molasses Cookies
3/4 cup Butter, soft
1 cup Sugar
1/4 cup Molasses
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Salt
Preheat oven to 350F. Line two baking sheets with parchment paper. Cream butter and sugar in the bowl of a stand mixture until lightened in color, about 2 minutes. Scrape down the sides of the bowl and add the egg. Cream until egg is combined, about 1 minute. Add molasses and vanilla. Scrape down the sides of the bowl again. Sift all dry ingredients and add to the bowl. Mix for 1 minute. Remove bowl from the mixer and scrape down the sides of the bowl. Scoop dough using a 2 Tablespoon size scoop on to sheet trays, spacing them about 2 inches apart. Place trays in freezer until dough is frozen. Sprinkle dough with turbinado sugar. Bake at 350F cookies are medium golden brown and firm to the touch, about 18-20 minutes. Allow to cool on sheet trays before removing with a metal spatula. Store in an airtight container at room temp for up to 5 days.
*Recipe slightly adapted from… I don’t remember from where but they deserve some credit!