Soft molasses cookies
These yummy soft molasses cookies with spices like cinnamon, ginger and cloves are seriously delicious. They are easy to make too.
light brown sugar
at room temperature
of vanilla extract
to roll up
Mix the flour, baking powder, cinnamon, cloves, ginger and salt. Put aside.
In a large bowl with a hand mixer beat the butter and (brown) sugar together at high speed until creamy.
Add the sugar beet syrup. Then add the egg and vanilla extract and mix for about 1 minute. Scratch the sides and bottom of the bowl as needed.
Slowly mix the dry ingredients into the moist ingredients at low speed.
The cookie dough is slightly sticky. Cover the dough with aluminum foil or plastic wrap and leave to cool for at least 1½ hours and for up to 2-3 days.
Preheat oven to 180 ° C
Lay the baking sheet with parchment paper.
Remove the cookie dough from the fridge. If the cookie dough is chilled for more than 2 hours, let it stand at room temperature for 20 minutes.
The cookies should not be too cold in the oven. Roll 1 tablespoon into balls and roll into granulated sugar. Put on the baking tray and cook for 10 minutes. or until the surface is scrawny bake.
Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet before placing them on a wire rack, then allow to cool completely.