ARCHWAY COOKIES MOLASSES RECIPES

Steps:

• Preheat oven to 325 degrees.
• Line your cookies sheets with either a Silpat mat or parchment paper
• Using a hand mixer, cream the butter, sugar, molasses, egg, and vanilla for around 3 minutes.
• Mix in the flour slowly on stir with the baking soda, all the spices, and salt.
• Note: This dough can be used for a cutout cookie or drop the cookie method. See below for my method.
• Using a medium-sized ice cream scoop, ( for uniform-sized cookies) roll into a ball and place it on the baking sheet until all the dough is formed. (or roll thin and use a cookie cutter).
• I take a glass with sugar on the bottom to flatten slightly.
• If you leave them without flattening a little they will be much thicker.
• Either way, they are great.
• Bake for 13 to 15 minutes cool completely then sprinkle with powdered sugar or make the frosting and spread with icing
• Options: Sprinkle with granulated sugar if you prefer or garnish later with either powdered sugar or icing.

Steps:

• Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
• Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
• Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool.
• MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.