For Christmas last year, my Grandma gave me a copy of a family cookbook that several of my second cousins had put together, highlighting many of the favorite recipes that have been passed down over the generations. The recipes, for things like Biscuits, the Perfect Gravy, and Split Pea Soup, tell a story not only of great Southern food, but of memories and love shared around our family tables.
These moist, flavorful Molasses Cookies come from my great Aunt Marie – a woman who, every morning, made biscuits from scratch. I came across these gingery little treats while looking for new holiday cookie recipes, and they have already become a Swoon Kitchen favorite.
- 3/4 cups (1-1/2 sticks) unsalted butter, melted and cooled to room-temperature
- 1 cup granulated (white) sugar, plus more for rolling
- 1/4 cup molasses
- 1 egg
- 1 tsp fresh ginger, finely minced
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- Using an electric stand-up or handheld mixer, mix together the molasses, sugar and egg until well blended. Add the melted butter and ginger and mix until combined.
- Meanwhile, in a separate bowl, sift together the dry ingredients. With the mixer on low-speed, add the flour mixture to the wet ingredients, a bit at a time until combined. Let the dough chill in the refrigerator for 30-60 minutes.
- Preheat the oven to 375 degrees. When the dough is chilled, gently form the dough into 1-inch balls and roll in sugar. Place on a parchment-paper lined baking sheet about 2-inches apart and bake for 8-10 minutes until the tops are golden brown. Remove from the oven and let cool. Serve warm.