Mormon Molasses Spice Cookies

Mormon Molasses Spice Cookies
By: Peggy Cullen

1 ½ sticks butter, cut in pieces
¼ cup dark molasses
1 teaspoon vanilla
2 cups flour
1 cup plus 1/3 cup sugar
2 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 egg, lightly beaten

In a medium saucepan, melt the butter over low heat. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.

In a medium bowl, sift the flour with 1 cup of the sugar, the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.

Add the beaten egg to the cooled butter mixture and mix well with a fork. Using a rubber spatula, fold the flour mixture into the butter mixture. Cover the bowl and refrigerate until firm enough to form balls, about 15 minutes. Preheat the oven to 375 degrees.

Place the remaining 1/3 cup sugar in a small bowl. Scoop out walnut-size pieces of the dough and roll into 1 inch balls. Toss the balls in the sugar to coat completely and place on parchment lined baking sheets, about 2 inches apart.

Bake for 12-15 minutes, or until the centers are no longer raw. (At 12 minutes you’ll have soft and chewy cookies; at 15 minutes they’ll be crisp.) Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 2 days, or freeze for up to 2 weeks.

About 4 dozen cookies