Soft and Chewy Molasses Cookies

I am sorry I left you for two weeks! We were on vacation in Maine, and then have been having some major happenings in life with Colin. All good things, but not conducive to sitting down and writing. I had to choose between napping while Colin napped and writing, and I apologize, but the sleep won. I am back, though, and have one of the most popular cookie recipes I bake to share with you.

Among the food I brought to Maine last week were these molasses cookies. Also known as my Dad's Most Favorite Cookies. The only change I would recommend is to store these in a container as opposed to a large plastic bag. I did the latter, and when I had to acrobatically climb into the backseat to attempt (unsuccessfully) to calm down our crying baby at hour 4 of the traffic jam, I landed on the bag of cookies. They did not fare well. Still tasted delicious but less round than what you see here.

Molasses Cookies
recipe from Joy of Baking

2 cups all purpose flour
1 teaspoon baking soda
1/3 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup butter, room temperature
1 cup dark brown sugar (if you only have light brown, go a little over on the molasses measurement)
2 teaspoons vegetable, canola or safflower oil
1/3 cup unsulphured molasses
1 large egg
1/2 teaspoon vanilla extract
1/2 cup white sugar, for rolling

In a large bowl, whisk together flour, baking soda, salt and spices.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
Add the oil, molasses, egg and vanilla and beat until well incorporated.
Add in the flour mixture, mix until incorporated.
Cover and chill the batter for at least 2 hours. I usually do this the night before, which means quick baking the next day.

Preheat the oven to 375 degrees.
Line baking sheets with silicone mats or parchment paper.
Pour white sugar into a bowl.
Roll the dough into 1 inch balls. A cookie scoop is ideal for this step.
Roll the balls in the white sugar and place on cookie sheets. Flatten slightly.
Bake for 9-10 minutes until tops are crinkly at the edges but the centers are still very soft.
Allow to cool on wire racks.
Makes 32 cookies.
Store in an airtight container (I do not recommend a plastic bag - see above) for up to a week.

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