Ridiculously Soft Molasses Chews

Holiday baking is here and these were my favorite cookies to make (maybe, I can't remember). HA! Truthfully I just remember back home in Canada the molasses came in a cardboard container like you get in the milk and that these cookies were seriously my fav to eat!

Now, I'm typically selfish when it comes to family recipes.. I'd rather keep them to myself and never share the glory.

These though, I gotta share. Maybe it'll change peoples minds about them. Maybe they'll become your HIT cookie!

I make these gluten free - I turn any recipe gluten free now that's just my life. But you can make these regular or with whatever flour you choose!

Molasses Chews

3/4 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar (plus extra to roll your dough in)
1 egg
2 tsp vanilla
1/2 cup molasses 

2 1/4 cups gluten free flour (I use bobs red mill baking flour) ((or sub any flour you want))
1 1/2 tsp baking soda
1 1/2 tbsp cinnamon
1 1/2 tbsp ginger
1 1/2 tbsp clove (or 2 drops clove essential oil)
1 tsp nutmeg

Cream together your butter and sugars. 
Add in your egg, vanilla and molasses

In a separate bowl mix together flour, baking soda, and spices. whisk them for about a minute to get them nice and mixed and a fluffy dry mix.

Slowly add the dry into your wet.
Once fully incorporated, let dough chill 30-60 mins in the fridge (less is fine, it doesn't really matter).

Preheat oven to 350 degrees.

Form your cookie batter into 1 inch balls, roll into white sugar and place on a lined baking sheet 3 inches apart.. These cookies spread like no other. Bake for 10-12 mins. depends on your oven and how hot it runs. About half way through if your cookies aren't getting that nice *crackle* take the sheet and bang it a couple times on the counter until the cracks appear.

SOME NOTES:
When working with a gluten free flour I have learned over my years of baking that less flour = less dry. This recipe calls for 2 1/4 cups, I did about 2 and a dash. it all depends on the flour you're using. For regular flour keep as is.

Enjoy!
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