I brought 2 or so different batches of chocolate chip cookies to work when a coworker let it slip that they loved molasses cookies. And being a person who thrives off positive attention, I took myself to the internet to find a recipe. I found that almost all molasses cookies were one note. The majority had a max of 2 spices and that didn’t sound fun at all. I managed to cook up a simple, easy to make cookie, packed with flavor. Everyone who’s had these have loved them, plus, a coworker made some from my recipe and they were a smash too. If you use a #40 cookie scoop, you get some cute sized cookies. Go big if you like!

Ingredients:
2 ¼ cups All-purpose flour
1 tsp baking soda
1 tsp ground ginger
½ tsp ground cardamom
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 large egg (room temp)
3 tsp chopped stem ginger (optional)
1 stick (½ cup) unsalted butter (softened)
1 tsp vanilla extract
⅓ cup granulated sugar
½ cup black treacle (dark molasses)
⅓ cup dark brown sugar
Granulated sugar for rolling

• Preheat oven to 375
• Sift the flour, baking soda, salt, and dry spices into a medium-sized bowl. Set aside.
• Whip butter in a large bowl until soft. Add treacle (or molasses), vanilla extract, egg, chopped stem ginger, and sugars. Whisk together.
• Add the flour and spice mixture to the wet ingredients. Mix to just combine.
• Using a cookie scoop (or your hands), to portion, roll dough into balls and then roll them into the granulated sugar
• Place them on a parchment lined cookie sheet, at least 2 inches apart. Bake for 10 minutes
• Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.