Alright, lemme tell ya somethin’ ’bout them molasses sugar cookies. Them cookies is good, real good. Make ya wanna slap yer mama, but don’t do that. Just eat the cookies.
First, ya gotta get yer oven hot. I mean, like 350 degrees hot. While that thing is heatin’ up, you can line a pan, we call it bakin’ sheet, with some paper, the parchment paper, or somethin’ like that. Make it easy to clean later.
Now, you need stuff to make these molasses sugar cookies. You need butter, gotta have butter, the real stuff. And sugar, ya know, the sweet stuff, and some of that molasses. That molasses, it’s what makes these cookies somethin’ special. Then ya need eggs, them’s important. And flour, gotta have flour for cookies, everyone know that.
So, for the molasses sugar cookies, you need to put some dry stuff in a bowl. Not the big one, but not the tiny one neither. Somewhere in between. In that bowl, you put the flour, and whatever else your recipe calls for. I use a little somethin’ called “blackstrap” molasses. Makes the cookies dark and tasty. That Wholesome Sweeteners brand, that’s the one I like. Ya gotta have dark brown sugar, and white sugar too. Makes ’em sweet and chewy.
- Butter, gotta have that
- Sugar, the sweet stuff
- Molasses, that dark, sticky stuff
- Eggs, from them chickens
- Flour, for the cookies
Mix that dry stuff up real good. Get it all mixed together. Then ya gotta get another bowl. This time, a big one. In that big bowl, you put the butter, gotta be soft, not that hard stuff straight from the icebox. Mix that butter up with the sugar. Both kinds, the brown and the white. Mix it till it’s all light and fluffy, like them clouds in the sky.
Then ya crack them eggs in there. One at a time. Mix it up after each one. Don’t be puttin’ ’em all in there at once, now. Then comes the molasses. Pour that in there, nice and slow. Mix it all up. Now, remember that bowl with the flour? Yeah, that one. Ya gotta put that flour mixture into the big bowl with all the wet stuff. But don’t do it all at once. A little bit at a time. Mix it up real good after each bit.
Once it’s all mixed, it’ll be kinda sticky. That’s alright. That’s how it’s supposed to be. Now you gotta make them into little balls. About like this. See? Then roll them in more sugar. Because why not? More sugar is always good. Put them on that pan you lined earlier. Make sure they ain’t touchin’. They need room to spread out when they’re bakin’.
When your molasses sugar cookies are done, the edges get a little brown. But the middles, they’re still soft. That’s how ya know they’re perfect. Let ’em cool on the pan for a bit. Then move ’em to a wire rack. If ya got one. If not, just put ’em on a plate. They’ll still be good.
These molasses sugar cookies, they got that ginger and cinnamon in ’em too. Makes ’em taste like Christmas. Or like a warm hug. Or somethin’ like that. They’re chewy, and soft, and just plain good.
Now, them cookies, they ain’t hard to make. Just gotta follow the steps. Get yer ingredients, mix ’em up, bake ’em, and eat ’em. That’s all there is to it. These are the best molasses sugar cookies.
I like to eat ’em with a big glass of milk. Cold milk. Or sometimes, I’ll have some coffee. But the milk, that’s the best with these cookies.
You make these molasses sugar cookies, and people will be askin’ for the recipe. And you can tell ’em, it’s a secret. Or you can share it. Up to you. But they are mighty tasty cookies.
I reckon you could add other stuff to these cookies too. Like them chocolate chips. Or nuts. But I like ’em just the way they are. Simple and good. The best molasses sugar cookies are simple.
These cookies, they’ll keep for a few days. If they last that long. Which they probably won’t. ‘Cause they’re so good, they’ll be gone before you know it. Just put ’em in a container. Keep ’em on the counter. Or in the icebox, if it’s hot outside.
Ya know, them molasses sugar cookies, they remind me of when I was a little girl. My mama used to make ’em. She’d let me help. I’d get to roll the dough in the sugar. That was my favorite part. Well, that and eatin’ ’em, of course.
So, there ya have it. That’s how ya make them molasses sugar cookies. They’re easy, they’re tasty, and they’re sure to please. Now go on and make ya some. You won’t be sorry.
And if ya make too many, which there ain’t no such thing as too many cookies, you can always share ’em with your neighbors. Or your family. Or just eat ’em all yourself. I won’t judge ya.
