๐๐๐-๐น๐๐ โ๐๐๐๐๐ ๐๐๐๐ก ๐๐๐๐๐ ๐ ๐๐ ๐ถ๐๐๐๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
3/4 cup unsalted butter, softened ๐ง
1 cup granulated sugar ๐
1/4 cup molasses ๐ฏ
1 large egg ๐ฅ
2 1/4 cups all-purpose flour ๐พ
2 teaspoons baking soda โ๏ธ
1 teaspoon ground cinnamon ๐ฐ
1 teaspoon ground ginger ๐ฑ
1/2 teaspoon ground cloves ๐
1/2 teaspoon salt ๐ง
Extra granulated sugar for rolling ๐
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Cream the butter and sugar:
In a large mixing bowl, cream together the softened butter ๐ง and granulated sugar ๐ using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture becomes light and fluffy. This will ensure your cookies have a soft and tender texture. Next, add the molasses ๐ฏ and egg ๐ฅ, and beat until fully combined and smooth.
๐ฎ. ๐๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ ๐๐ต๐ฒ ๐ฑ๐ฟ๐ ๐ถ๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
๐๐ป ๐ฎ ๐๐ฒ๐ฝ๐ฎ๐ฟ๐ฎ๐๐ฒ ๐ฏ๐ผ๐๐น, ๐๐ต๐ถ๐๐ธ ๐๐ผ๐ด๐ฒ๐๐ต๐ฒ๐ฟ ๐๐ต๐ฒ ๐ฎ๐น๐น-๐ฝ๐๐ฟ๐ฝ๐ผ๐๐ฒ ๐ณ๐น๐ผ๐๐ฟ ๐พ, ๐ฏ๐ฎ๐ธ๐ถ๐ป๐ด ๐๐ผ๐ฑ๐ฎ โ๏ธ, ๐ฐ๐ถ๐ป๐ป๐ฎ๐บ๐ผ๐ป ๐ฐ, ๐ด๐ถ๐ป๐ด๐ฒ๐ฟ ๐ฑ, ๐ด๐ฟ๐ผ๐๐ป๐ฑ ๐ฐ๐น๐ผ๐๐ฒ๐ ๐, ๐ฎ๐ป๐ฑ ๐๐ฎ๐น๐ ๐ง. ๐ง๐ต๐ฒ๐๐ฒ ๐๐ฝ๐ถ๐ฐ๐ฒ๐ ๐๐ถ๐น๐น ๐ด๐ถ๐๐ฒ ๐๐ต๐ฒ ๐ฐ๐ผ๐ผ๐ธ๐ถ๐ฒ๐ ๐๐ต๐ฒ๐ถ๐ฟ ๐ฐ๐น๐ฎ๐๐๐ถ๐ฐ ๐๐ฎ๐ฟ๐บ ๐ฎ๐ป๐ฑ ๐ฐ๐ผ๐๐ ๐ณ๐น๐ฎ๐๐ผ๐ฟ, ๐ฝ๐ฒ๐ฟ๐ณ๐ฒ๐ฐ๐ ๐ณ๐ผ๐ฟ ๐ฎ ๐ป๐ผ๐๐๐ฎ๐น๐ด๐ถ๐ฐ ๐๐ฟ๐ฒ๐ฎ๐. ๐ฆ๐น๐ผ๐๐น๐ ๐ฎ๐ฑ๐ฑ ๐๐ต๐ฒ ๐ฑ๐ฟ๐ ๐ถ๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐๐ผ ๐๐ต๐ฒ ๐๐ฒ๐ ๐บ๐ถ๐
๐๐๐ฟ๐ฒ, ๐ฏ๐ฒ๐ฎ๐๐ถ๐ป๐ด ๐ผ๐ป ๐น๐ผ๐ ๐๐ป๐๐ถ๐น ๐๐ต๐ฒ ๐ฑ๐ผ๐๐ด๐ต ๐ถ๐ ๐๐ฒ๐น๐น ๐ฐ๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ๐ฑ ๐ฎ๐ป๐ฑ ๐๐ต๐ถ๐ฐ๐ธ.
3. Chill the dough:
Once the dough is ready, cover the bowl with plastic wrap and refrigerate for at least 1 hour ๐. Chilling the dough helps the flavors meld together and makes it easier to handle when rolling into balls later.
4. Prepare for baking:
Preheat your oven to 350ยฐF (175ยฐC) ๐ฅ and line two baking sheets with parchment paper ๐งป or silicone baking mats. Take the chilled dough out of the fridge and roll it into 1-inch balls. Roll each ball in extra granulated sugar ๐ to give the cookies their crackled sugar top once baked.
5. Bake the cookies:
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes โณ, or until the edges are set and the tops are slightly cracked. The cookies should still be soft in the center when you take them out, as they will firm up as they cool. For extra soft cookies, avoid over-baking!
6. Cool and serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, chewy, and flavorful molasses cookies with a hot cup of coffee or tea โ. Store any leftovers in an airtight container at room temperature for up to a week.
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐๐ต๐ถ๐น๐น ๐ง๐ถ๐บ๐ฒ: ๐ญ ๐ต๐ผ๐๐ฟ | ๐๐ฎ๐ธ๐ถ๐ป๐ด ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฎ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ญ ๐ต๐ผ๐๐ฟ ๐ฎ๐ณ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ฎ๐ฐ ๐ฐ๐ผ๐ผ๐ธ๐ถ๐ฒ๐ | ๐๐ฐ๐ฎ๐น: ๐ญ๐ฏ๐ฌ ๐ธ๐ฐ๐ฎ๐น ๐ฝ๐ฒ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ถ๐ฒ
~ Donald Recipes