The other night, Chad wanted to make some gingerbread cookies. The problem was we didn't have any ginger and he wanted to use molasses in them. We have some delicious molasses from our good friends the Boones and wanted to put it to use. So he googled a few things and found 2 recipes he liked that used molasses. He accidentally began with one recipe and finished with the other (Friends anyone? Rachel and the trifle :) They still turned out pretty good!
Here is the mix of the 2 recipes we used... we also threw in some nutmeg and I think they tasted very gingerbready and tasty!
Molasses/Gingerbread Cookies
1/2 cup butter, softened
1 1/2 cups white sugar
2 tablespoons light corn syrup
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup sugar
1. In a large bowl, cream together the butter, sugar, and corn syrup until smooth. Beat in the egg.
2. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover and chill dough for 1 hour.
2. Preheat oven to 375 degrees. Roll dough into walnut sized balls and roll them in the remaining white sugar. Place cookies 2 inches apart on ungreased baking sheets.
4. Bake for 8 to 10 minutes until tops are cracked. Cool on wire racks.
3 comments:
Yum! They sure do look good. And that is hilarious that Chad pulled a Rachel and mixed 2 recipe's. At least his appeared to be similar! Joey would have eaten it either way ;)
I make those almost every year, but we call them ginger snaps. They are so yummy and I'm sure even better with that fresh molasses!
cool! glad that you made cookies out of the molasses! I'm just now catching up on blogs so this is the first time I've seen this, haha. Those cookies look great!
Erin
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