I never used to be a big fan of molasses or gingerbread or anything with similar flavors. As years have gone by though my taste buds have matured and I have realized just exactly what I was missing for so long. For the last three years I have baked these sugar topped molasses spice cookies every Thanksgiving. Every time I make them they are a huge hit. Never fails.
I first made this with the Tuesdays with Dorie baking group back in 2009. I learned a lot from that group in my early blogging days, and one of the things I learned was to step outside of my baking comfort zone.
I think what I like best about these cookies is how they are soft and chewy, not hard and crunchy. They are full of flavor yet not overpowering.
If you read my blog you know that I live in a rural community and I have to drive a minimum of 30 minutes to get to an affordable grocery store. I have the local grocer in town, but their prices are through the roof, so I try not to make a habit of shopping there. Well luck would have it that in the past year a Dollar General was built right here in town, giving the local grocer a real run for their money! I can go to Dollar General and buy many of the things I would pick up at Walmart without the long drive and for comparable prices.
You’ll find the recipe for these delicious cookies below, but here’s the basic run down. After you mix up the dough you’ll need to chill it in the freezer for about 30 minutes. You can store it in the fridge for up to four days. Then you’ll roll it into balls, roll those balls in sugar, and flatten them with a drinking glass. Bake, cool, enjoy!