Molasses Cookies

I spent the bulk part of my weekend eating... nay, consuming with mirth delight, these cookies. Yes, they made me out to be a temporary hedonist for that which is sweet.

Have you been there before? A favorite cookie that leaves you pursuing one after the next? We've all had one that stuns us speechless and makes our knees feeble and this particular recipe with that that subtle spice and soft texture.... oh my. I could prattle on all hour about how delicious these are and in conclusion I will just say that in the two times we've made these this month, well, they've seem to exacerbate my already-non-existing self control.

So yes, my conjecture is, you will, you should, love this cookie. If you want good taste, if you want a chewy but soft texture, if you want perfectly shaped, aesthetically pleasing rounds of cookie, I tell you, this is it. Have I made myself lucid enough? How much more pathetic does this post need to be?

Ta ta!!!

Perfect Molasses Cookie

{Ivory Family Favorites pg 237}

1 1/2 cups butter (not margarine), softened at room temperature

2 cups brown sugar

1/2 cup molasses

2 eggs

4 1/2 cups flour

4 tsp baking soda

2 tsp cinnamon

2 tsp ground ginger

1 tsp ground cloves

1/2 tsp salt

Sugar

Cream butter and brown sugar. Add eggs and molasses and mix well. Add dry ingredients. Roll into balls with a cookie scoop and roll balls into sugar. Bake on ungreased cookie sheets at 375 degrees for 10-12 minutes (I admonish you here to lean towards underbaking rather than overbaking these).

Cool on wire racks. There are yummy broken up, served on top of vanilla ice cream with fresh raspberries.