Magnificent Molasses Cookies

Making a batch of molasses cookies

 Think of the best cookie you've ever eaten. For me, it's got to be a molasses cookie.

Chewy, spicy, and sweet, there's nothing like an old-fashioned molasses cookie. Always a farm kitchen classic, molasses cookies have long been my dad's favorite cookie, and they are one of my favorite treats, too.


Blue-ribbon winners at the 2015 Clay County Fair

It's a plus that molasses cookies are also simple to make, complete with the crackly tops. I like to roll the dough in turbinado (raw) sugar to add a sweet crunch that makes these cookies unforgettable.



Great snack to take to the field!

 Here's my not-so-secret recipe, which one blue-ribbon honors at the 2015 Clay County Fair here in Iowa this weekend. I also shared this recipe earlier this year when I was the Cook of the Month in the local Graphic-Advocate newspaper. I was a little nervous sharing the recipe, simply because I didn't know if there were many molasses cookie fans out there. Turns out the answer is yes, there are!

 

Darcy's Magnificent Molasses Cookies

 1-1/2 cups butter, softened
 2 cups sugar (maybe mix brown and white sugar)
 2 eggs
1/2 cup molasses
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup coarse (turbinado) sugar

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.

 Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2-in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool. Yield: 2 dozen.

Mini Caramel Monkey Bread -- Yum!

The first blizzard of the season hit Iowa last night, so I figured today was the perfect time to spend a little time in the kitchen, turn on the Christmas music and bake a batch of Mini Caramel Monkey Bread.

These irresistible little pull-apart rolls are a snap to make and make me feel like a kid again. The biggest hazard? Being tempted by these enchanting treats when I’m snowed in at home!

 Mini Caramel Monkey Bread

½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 ounces each) refrigerated biscuits

Grease 12 regular-sized muffin cups. Mix butter and brown sugar; spoon 1 tablespoon of mixture into each muffin cup.

Mix granulated sugar and cinnamon in a 1-gallon plastic bag. Separate dough into 20 biscuits; cut each into 6 pieces. Shake pieces in bag to coat with cinnamon-sugar mixture. Place 10 pieces of dough in each muffin cup.

Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until golden brown. Cool 1 minute; turn pan upside down onto platter. Serve Mini Caramel Monkey Bread warm.

** If you try these, let me know what you think of them!