This recipe originally came from my sister in law. They were called Molasses Cookies, but after not having quite enough one day I switched the recipe a tiny and fell in love with the outcome! I’m not a huge lover of spices, so this recipe is awesome.
My kids are picky when it comes to cookies. Anything other than chocolate chip is just ridiculous to them, BUT my son could eat an entire batch of these cookies. And super yummy this time of year! Apparently once fall hits, spices are a given!
If you want to try the original “Molasses Cookies” recipe, simply cut out the honey, add 1/2 cup molasses instead of 1/4 cup and double the three spices.
On a side note…
My sister taught me a trick a few years ago, I started out thinking she was crazy … and now I’ll never forgive myself for it. One day I watched her pull out a cookie from the freezer and put it straight in her mouth. She went on to tell me how amazing frozen cookies were. I thought it was insane. Doesn’t everyone like cookies straight out of the oven? Or better yet, before they even make it to the oven?! Anyway, I started doing that with my cookies and will never go back. As soon as they’re done cooling, put them in a zip lock and throw them in the freezer. They stay the freshest that way AND delicious to eat frozen. Right as they’re thawing… mmmm there’s nothing better!
Hope you enjoy these cookies as much as I do!
Sweet Spice Cookies
By October 15, 2013Published:
This recipe originally came from my sister in law. They were called Molasses Cookies, but after not having quite enough one day …
- 1 1/2 cups butter (not margarine)
- 2 cups brown sugar
- 2 eggs
- 1/4 cup molasses
- 1/4 cup honey
- 4 1/2 cups flour
- 4 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- Cream butter and brown sugar. Add eggs, molasses and honey and mix well. Add dry ingredients. Roll into balls with a cookie scoop and roll balls in sugar. Bake on ungreased cookie sheets at 375 degrees for 9-12 minutes.
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