Soft Molasses Cookie Recipe
•1/2 - 1 cup sugar for rolling cookies
•6 cups flour
•1 teaspoon salt
•2 Tablespoons baking soda
•1 Tablespoon ground cinnamon
•2 teaspoons ground cloves
•2 teaspoons ground ginger
•2 cups (one pound) butter, softened
•3 cups brown sugar, packed
•3/4 cup molasses, your choice
•3 large eggs
•1 cup raisins, optional
•1 cup chopped nuts, optional
1.This is a large batch of 48 cookies. If you don't have at least a 5 quart mixer, divide the recipe in half.
2.Prepare baking sheets by lining them with parchment paper or give it a good spritz with vegetable spray shortening.
3.Preheat oven to 350 degrees F. An oven thermometer is a handy item to have to insure your temperature is where it should be. Adjust if neccessary.
4.Measure 1/2 - 1 cup sugar in a large bowl for rolling cookies and set aside.
5.Blend flour, salt, baking soda, cinnamon, cloves and ginger in a large bowl and set aside.
6.In a large mixing bowl with a beater attachment, beat butter until creamy.
7.Add brown sugar and molasses and beat until fluffy. Scrape bowl.
8.Add eggs, one at a time and beat until light and fluffy. Scrape bowl again.
9.Add flour mixture a few cups at a time and mix only until well blended and scrape once more.
10.Add optional raisins and/or nuts.
11.Cover dough and chill for 30 minutes.
12.With a cookie scoop or Tablespoon, scoop and roll into balls. Roll cookies in sugar.
13.Place cookies on prepared baking sheets leaving some spreading room between them.
14.Bake at 350 degrees for 11-13 minutes or until slightly firm.
15.Remove to cooling racks and cool completely before storing in airtight containers.
16.Makes 48 warm, soft molasses cookies.