Cinnamon and Molasses Cookies

Cinnamon and Molasses Cookies

Cinnamon and Molasses Cookies

Let the week of cookies begin! This recipe, from the pages of my ever-beloved “Encyclopedia of Vegetables and Vegetarian Cooking” was the perfect way to use up some of the molasses we had in the cupboard. Plus, I’d never made my own molasses cookies before so this was my chance. I’m not very good at dribbling frosting, but a little bit of slip-sloppy dribbling doesn’t hurt these cookies one bit. They have been really great for dipping in tea and coffee. It’s been very difficult not to eat cookies for breakfast in the mornings! These were not super moist cookies…they were a bit more on the crunchy side, but as I said–perfect for dipping in a nice hot drink. I’ll be making these again when the weather cools down and drinking hot coffee and tea isn’t so difficult. We hit 105 F here today, along with the humidity that comes with monsoon season, and it’s been difficult to even be outside. Stay tuned for more cookie recipes this week! There are at least two more on deck and you never know what I may decide to make before the week is out.

Cinnamon and Molasses Cookies
2 tablespoons black molasses
4 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup light brown sugar
1 egg yolk
1 cup confectioner’s sugar

1. Sift the flour, baking soda, ground ginger, and ground cinnamon into a large bowl.
2. Stir the brown sugar into the dry ingredients.
3. Heat the molasses and butter over low heat till it just begins melting.
4. Beat the molasses mixture into the dry ingredients along with the egg yolk. The ingredients should form a firm, soft dough.
5. On a lightly floured surface, roll out the dough into 1/4-inch thick sheet. Use cookie cutters or a drinking glass to cut out shapes, rerolling the trimmings until you’ve used up all the cookie dough.
6. Place the cookies on a baking sheet and chill them for 15 minutes. Meanwhile, preheat the oven to 375F.
7. Prick the cookies lightly with a fork and bake 12-15 minutes. Use a wire rack to cool.
8. Mix the confectioner’s sugar with just a tad of lukewarm water. It should be only slightly runny. Drizzle this over the cookies and let it harden before eating.

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