Perfect Molasses Cookies

To me, the perfect molasses cookie is slightly firm around the edges but still chewy and soft in the middle.  I know some people may prefer more "cake like" molasses cookies, and others like them to be crisp like a gingersnap.  If you like the first cookie I described...I recommend trying these...

 ...and I recommend them with a tall glass of milk.

Molasses Cookies

Ingredients

3/4 c. unsalted butter

1 c. brown sugar

1 egg

1/3 c. Blackstrap molasses

2 1/2 c. flour

2 t. baking soda

1 t. cinnamon

1/2 t. salt

1/2 t. nutmeg

1/2 t. ginger

For rolling dough – 1/2 c. natural (raw) cane sugar

Directions

1. Cream the butter and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.

2. In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.

3. Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.

4. Roll heaping tablespoons of dough into a ball, and then roll through raw sugar.  Place on lightly greased cookie sheets and flatten the sugar-coated balls of dough slightly with the bottom of a glass.  Bake at 350 degrees for 10-15 minutes.

Recipe adapted from Stolen Moments Cooking