Vermont Chewy Molasses Cookies

Ingredients

• 3/4 cup unsulfured molasses (Adds rich flavor and color.)
• 1 cup brown sugar (Use dark brown sugar for extra chewiness.)
• 1/2 cup butter (softened) (Can be substituted with shortening for a softer texture.)
• 1 large egg (Helps bind the ingredients together.)
• 2 cups all-purpose flour (Use gluten-free flour for a gluten-free option.)
• 2 teaspoons baking soda (Leavening agent to help cookies rise.)
• 1 teaspoon ground cinnamon (Adds warmth and flavor.)
• 1 teaspoon ground ginger (Enhances the spiced flavor.)
• 1/2 teaspoon ground cloves (Provides depth to the cookies.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat the oven to 350°F (175°C).

3. 3

   In a large bowl, cream together the butter and brown sugar until light and fluffy.

4. 4

   Add the egg and molasses, and mix until smooth.

5. 5

   --- Mixing Dry Ingredients ---

6. 6

   In a separate bowl, combine the flour, baking soda, cinnamon, ginger, and cloves.

7. 7

   Gradually mix the dry ingredients into the wet mixture until a cohesive dough forms.

8. 8

   --- Baking ---

9. 9

   Scoop tablespoon-sized portions of dough and roll them into balls.

10. 10

    Place the balls on a lined baking sheet, leaving space for spreading.

11. 11

    Bake for 8–10 minutes, until the edges are firm but the centers are soft.

12. 12

    --- Cooling and Storing ---

13. 13

    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

14. 14

    Store in an airtight container.