The best way I can describe these cookies is that they're like ginger snap cookies, without all the spice & zip - just cinnamon and molasses flavors combining to make a soft, melt in your mouth cookie! You will love them... I am sure of it.. And I'm certain they are not going to last long in my house once my husband tries them! :)
Cinnamon Snap Cookies
3/4 cup of butter, softened
1 cup of brown sugar (could substitute white sugar)
1 egg
1/4 cup of molasses (use glass measuring cup & spray it)
2 1/4 cups of flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Raw sugar
Preheat the oven to 350 degrees. Beat the softened butter and brown sugar with a mixer until creamy; add the egg and molasses and mix well. Combine the flour, cinnamon, baking soda and salt and gently mix together. Gradually add the flour mixture to the butter mixer until well combined.
Roll dough into 1 inch balls and dip into the raw sugar; place the balls on an ungreased cookie sheet about 2 inches apart. Bake for 9-10 minutes; cool on wire racks.
Yields: 2-1/2 or 3 dozen
My Notes:
I used margarine sticks instead of butter (it takes 1 1/2 sticks) and to soften them, I put them in the the microwave... which means it got more than softened, it slightly melted... and then when it came time to roll the dough into balls, the dough was not a consistency that was 'rollable' I guess you'd say... not sure if it was cuz of my melted margarine or what. So I put the bowl in the fridge for a bit, but even after 20 mins. or so, the dough still seemed pretty mushy and I just used my fingers to try & mold it into a ball and then rolled it in sugar. They still turned out nice & round. I also only put mine in for 8 mins. each time... I know my oven and I know I didn't want them to get crispy or burnt... and 8 mins. was just perfect.. they were soft & chewy and wonderful!
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