Pumpkin Molasses Cookies
What you need:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, plus some
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/3 cups all purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. salt
Directions:
- In a stand mixer, beat together butter and sugar until creamy and smooth.
- Then add pumpkin puree, molasses. egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, spices, and salt.
- Add dry to wet and mix until combined.
- Refrigerate the dough for at least 1 hour.
- Line a baking sheet with parchment paper or a silicone baking at. Place additional sugar in a small bowl.
- Roll a tablespoon of dough into a ball and then roll in sugar until completely covered.
- Place on baking sheet 2 inches apart.
- Bake in a preheated 350 degree oven for 10 to 12 minutes or until the cookies look cracked and they are set on the edges but still soft in the middle.
- Let cool on baking sheet for 2 to 3 minutes and then transfer to a wire rack to cool all the way.
Recipe from Two Peas and Their Pods
Posted on Fantastical Sharing of Recipes