Author Notes: These are reserved for special occasions because they require more time and effort than an ordinary batch of cookies. They are great for the holidays! The soft molasses cookies are cakey and wonderful. - NWB
Serves 2-3 dozen
- 1/2 pound butter (2 sticks)
- 1 cup sugar
- 1 cup molasses
- 1.5 teaspoons ginger
- 2 beaten eggs
- 1 tablespoon baking soda
- 1/3 cup hot tap water
- 1.5 teaspoons cinnamon
- 1 teaspoon salt
- 4.5 cups flour
Cream Cheese Frosting
- 4 ounces softened cream cheese
- 4 ounces softened butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Melt two sticks butter, molasses, sugar, and ginger in a large sauce pan (these cookies are mixed by hand in the sauce pan). Bring to a boil. Let boil for a few minutes then remove from heat. Let cool for one hour.
- Add beaten eggs to cool molasses mixture and stir until well incorporated. Dissolve baking soda into the hot tap water. Add to molasses mixture.
- Sift cinnamon, salt, and two cups flour. Gradually add into egg and molasses mixture until well blended.
- Slowly add additional 2.5 cups of flour. This takes some elbow grease. The dough should end up stiff but still beatable.
- Let dough rest in refrigerator for at least three hours if not overnight.
- Preheat oven to 350 degrees.
- Roll dough into balls that flatten into cookies with a 2 or 3 inch diameter. Roll balls lightly in sugar before placing on cookie sheet. I use silpat but I'm not sure it's necessary.
- Bake 12- 15 minutes. Remove to rack and let cool completely.
- While cooling mix together cream cheese, butter, powdered sugar, and vanilla for frosting. You may need to make another batch of frosting depending on how much you use so keep extra ingredients on hand in case. I like to start with a small batch so as not to waste any by making too much.
- Cover cookies with a light smear of frosting.
- Eat cookies, put them in the fridge to eat soon. If freezing layer in tupperware with a piece of wax paper between cookies.