The third cookie I’m featuring from the Chunk N Chip Cookie Challenge is Jamie Karutz’s Molasses Cookies. Jamie, is a work-from-home mom of two young girls ages 6 years and 11 months. She owns an online fabric store, Celtic Cloths and is also a cloth diaper consultant. She bakes with her 6 year old who already adds citrus zest to her play cooking.
The Molasses Cookie is from Jamie’s good friend Karen’s recipe. The women met online when Jamie was planning her wedding 10 years ago, along with a group of other women and they now bond by spending weekends together baking cookies and more.
Jamie now make them every year at Christmas, and everyone always loves them and asks for more. I love them because they are chewy and has hints of ginger and cinnamon — perfect for the holidays!
- 2 cups sugar
- 1 1/2 cups (3 sticks) butter
- 1/2 cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 1 t. baking soda
- 1/2 to 1 t. salt
- 2 1/2 t. cinnamon
- 1 t. ginger
- 1 t. cloves
- Heat oven to 350 degrees. Butter and flour cookies sheets.
- In large bowl, beat sugar and butter until light and fluffy.
- Add molasses and eggs; beat well. In medium bowl, combine all remaining ingredients.
- Add to butter mixture; mix well.
- For 2-inch cookies, drop dough by rounded teaspoonfuls, or 4-inch cookies, drop dough by walnut-sized balls onto buttered and floured cookie sheets.
- Bake at 350 degrees for 8 to 10 minutes or until edges just begin to brown.
- Cool 1 minute; remove from cookie sheets. Cool on wire racks.