Sugar Babies Molasses Cookies
Sugar Babies Molasses Cookies

Sugar Babies Molasses Cookies

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Molasses Cookies with Sugar Babies Chewy & Gingery, Baby!

Equipment:

Cookie sheet, electric mixer, small ice cream scoop or teaspoon, drinking glass.

Ingredients for the Cookies:

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter (1 stick), room temperature
1/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup molasses
1 tablespoon corn syrup
5 bags of Sugar Babies® (1.7 oz. bags)
1/2 cup sugar for garnish

Ingredients for the Whipped Cream Topping:

1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla

Make the Cookies:

Preheat the oven to 375° and spray a cookie sheet with nonstick spray.

In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon, nutmeg and allspice. Set aside.

In a large bowl using the electric mixer, cream the butter, sugar and brown sugar. Beat in the egg, molasses and corn syrup. Mix until smooth.

Add the flour and spice mixture and mix thoroughly. Fold in the Sugar Babies®.

Using an ice cream scoop or teaspoon, scoop 1-inch balls of cookie dough onto the prepared cookie sheet, placing them 2 inches apart.

Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip the bottom of the glass into the sugar and use it to flatten cookies. Dip the glass in the sugar after flattening each cookie. Cookies should be about 1/2 -inch thick.

Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet.

Yield:

Makes 24 cookies.

Sugar Babies Molasses Cookies

X

Molasses Cookies with Sugar Babies Chewy & Gingery, Baby!

Equipment:

Cookie sheet, electric mixer, small ice cream scoop or teaspoon, drinking glass.

Ingredients for the Cookies:

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter (1 stick), room temperature
1/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup molasses
1 tablespoon corn syrup
5 bags of Sugar Babies® (1.7 oz. bags)
1/2 cup sugar for garnish

Ingredients for the Whipped Cream Topping:

1 cup whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla

Make the Cookies:

Preheat the oven to 375° and spray a cookie sheet with nonstick spray.

In a small bowl combine the flour, baking soda, salt, ginger, cloves, cinnamon, nutmeg and allspice. Set aside.

In a large bowl using the electric mixer, cream the butter, sugar and brown sugar. Beat in the egg, molasses and corn syrup. Mix until smooth.

Add the flour and spice mixture and mix thoroughly. Fold in the Sugar Babies®.

Using an ice cream scoop or teaspoon, scoop 1-inch balls of cookie dough onto the prepared cookie sheet, placing them 2 inches apart.

Place 1/2 cup of sugar in a small dish. Wet the bottom of a drinking glass. Dip the bottom of the glass into the sugar and use it to flatten cookies. Dip the glass in the sugar after flattening each cookie. Cookies should be about 1/2 -inch thick.

Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet.

Yield:

Makes 24 cookies.