Not just for the holidays, Molasses Spice Cookies. Good all year long!

I am partial to chewy cookies.  I like them ever so much.  I modified my favorite chewy cookie recipe (Honey Spice Cookies, already on this blog) and took them from being essentially a sugar cookie to being essentially a chewy ginger bread cookie.   The end result was essentially fabulous.

Chewy Molasses Spice Cookies (3 dozen cookies)

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger (if you absolutely love ginger you can double the ginger – it has a very strong flavor – so do what you prefer)
• 1 teaspoon cloves
• 1 ½ teaspoons cinnamon
• ¾ cup butter
• ½ cup sugar
• ½ cup molasses
• 1 egg
• ¾ cup turbinado sugar (turbinado sugar is golden in color and has a much larger grain size than regular sugar)

Pre-heat oven to 350 degrees.

Sift together the dry ingredients.

On low heat melt the butter in a 2-quart saucepan.  Cool the butter slightly, and then add the sugar, and mix well.  Add the molasses.  Stir until completely blended (this will take a minute or two).  Add the egg (you don’t need to beat the egg first).  Blend well.

It's true love. You just can't fight it.

Add the dry ingredients and mix until just blended.  (I do all of the mixing in the original saucepan – rather than dirty an additional bowl).

Chill the dough for 30 minutes (I just put the whole saucepan in the fridge – again, no need to dirty another dish).  Using a small spoon, scoop out some batter and roll it into a ball slightly smaller than a walnut in size.  Put the turbinado sugar in a flat bowl.  Roll the balls of cookie dough in the sugar.  Place the balls on an ungreased cookie sheet.  Bake for 10 minutes.  Cool the cookies for a minute on the sheet before moving them.  Place the cookies on wax paper on the counter to cool completely before storing.

Put vanilla ice cream between two cookies and freeze them.

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