Recipe for Molasses Spice Cookies with Cream Cheese Frosting -- a classic holiday cookie favorite

1. Molasses Spice Cookies
with Cream Cheese Frosting (optional)
COOKIES
Ingredients: Instructions:
4 cups all-purpose flour 1) Pre heat oven to 325 degrees and lightly
½ teaspoon salt grease large baking sheets.
2 ¼teaspoons baking soda 2) Wisk together flour, baking soda, ginger, cloves
1 ¼teaspoons ground ginger and cinnamon in a large bowl.
2 ¼teaspoons ground cloves
2 ¼teaspoons ground cinnamon 3) In another bowl use electric mixer to beat butter
and 2 cups sugar until light and fluffy and beat
2 sticks unsalted butter, softened in molasses.
2 ½ cups granulated sugar
(divided 2 cups and ½ cup) 4) Beat in molasses and then one egg at a time,
½ cup unsulfured molasses beating well after each addition.
2 large eggs 5) Gradually beat in flour mixture to combine well
6) Put ½ cup sugar in shallow bowl. Roll dough into
Comments: 1-2 inch balls (per desired size) and roll in sugar.
This recipe makes 25 – 30 cookies.
7) Arrange balls on baking sheet about 3-4 inches
apart. Slightly flatten with bottom of a glass dipped
You can substitute ground cloves with in sugar.
ground allspice.
8) Bake cookies in middle of the oven for 12-15
Molasses: Use dark, not mild light. minutes until puffed and golden yet soft.
Health benefits: Molasses is very low
unsaturated fat, cholesterol and sodium. 9) Transfer onto cooling rack. When cool, top with
It’s a good source for Vitamin B6 , cream cheese frosting, if desired.
potassium and magnesium.
If you like cookies crispy like ginger snaps,
use less baking soda and flour, flatted
more and cook longer.
To keep cookies moist, store in air-tight
container with a piece of bread.
Cream Cheese Frosting
Ingredients: Instructions:
2 (8oz) packages cream cheese, 1) In medium bowl using electric mixer, blend
softened cream cheese and butter together until creamy.
½ cup butter, softened
2 cups sifted confectioners’ sugar 2) Mix in vanilla and gradually stir in
confectioner’s sugar.
1 teaspoon vanilla extract
3) Store in the refrigerator after use
Comments: This makes enough to frost a
cake. If using only to top cookies, cut
ingredients in half (and you will still have
more than enough).