Molasses Men were baked and born one wintry day in my kitchen when I discovered that nearly all of the recipes I sought for gingerbread cookies were ironically lacking ginger. Some required small amounts of ginger while others completed omitted it. Molasses was really the star of the show and gave the appearance of that rich, dark color we all recognize to be the tasty and spicy holiday treat. For extra fun, dip them in some melted chocolate and sprinkle some cheer on top!
Ingredients
3 1/4 c. all purpose flour
1 tbs. cinnamon
3/4 tsp. baking soda
3/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. salt
3/4 c. unsalted butter (soft)
1/2 c. brown sugar
1 egg
1/2 c. molasses
1 1/2 tsp. vanilla
Recipe
Whisk together the dry ingredients: flour, cinnamon, baking soda, cloves, salt, and nutmeg. Using your stand or hand mixer, beat butter and sugar until light and fluffy in a separate bowl. Add in egg and molasses, mix. Add in flour mixture, stir just until combined. Divide the dough into two equally sized rounds and gently flatten to 1 inch disks and wrap tightly with plastic wrap. Refrigerate for 1 hour. Roll and cut the dough using your preferred cookie cutter. Take a toothpick and poke facial details for a feel-good touch! Bake at 350 degrees for 8-10 minutes. Wait for 30 minutes if you choose to dip them in chocolate for extra fun and flavor. Enjoy!
