Sunday, January 17, 2010

Molasses Drop Cookies


This old fashioned soft molasses cookie recipe is full of flavor without being too sweet. It's been a favorite at my house for years. You can use whatever type of molasses you have on hand. I especially like blackstrap molasses as it's got more calcium and iron than the regular.

MOLASSES DROP COOKIES

1/2 CUP SOFTENED BUTTER
1/2 CUP SUGAR
1 EGG
1 CUP MOLASSES
1 TABLESPOON VINEGAR
1/4 CUP BOILING WATER 1/4 CUP SOUR CREAM 3 CUPS FLOUR 2 TEASPOONS BAKING SODA 1 TEASPOON CINNAMON 1 TEASPOON GINGER 1 TEASPOON NUTMEG 1/4 TEASPOON GROUND CLOVES 1/2 TEASPOON SALT
  1. Preheat the oven to 350 degrees
  2. Line cookie sheet with parchment paper
  3. Cream butter and sugar
  4. Beat in the egg then add molasses and mix thoroughly
  5. In a separate cup, combine the water and vinegar
  6. Add spices, salt and baking soda to molasses mixture and mix thoroughly
  7. Add one cup of flour, mix well, then water and vinegar and mix well
  8. Add another cup of flour, then the sour cream and lastly the third cup of flour. Mix thoroughly after each addition.
  9. Drop dough by the teaspoon full on your prepared cookie sheet. Leave about 2 inches between each cookie.
  10. Bake for 9-11 minutes or until firm to the touch. Cool on a rack.
If you like a sweeter cookie you can sprinkle the tops with granulated sugar before baking or add a little icing after they have cooled. Makes about 3 1/2 dozen cookies

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