Molasses Snickerdoodles

Spring has sprung.

Thank goodness.

According to the calendar, though, the official first day of spring is March 20. Which obviously is not today. However, I am declaring it to begin here and now…….. because last night, I was able to turn the heat off. That is a serious statement in itself.  

After what feels like an eternity of rain, freezing temperatures, and grayish skies, the proverbial storm has passed and warmer/better weather is on the horizon. Literally. Today the expected high is 67 degrees, and the outdoor thermostat is only headed upwards from this point. I am ready to see green grass, flowers in bloom, and have the ability to sit on the patio with contracting hypothermia.

Although I will miss boot-wearing season, I am definitely looking forward to breaking out my peep toe pumps and pastel tie-dye converse.

And not having to stand in front of the oven while baking in an attempt to warm up.  


Molasses Snickerdoodles – adapted from Love and Olive Oil

  • 1 3/4 cup all-purpose flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbs. granulated sugar
  • 1 tsp ground cinnamon

In a bowl, whisk together flour, cream of tartar, and baking soda. Set aside.

In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy, 1 to 2 minutes. Add molasses and beat until combined, scraping down the sides of the bowl as needed. Add egg and vanilla and mix until smooth. Add dry ingredients and mix on low speed just until combined. Using a cookie scoop, portion dough onto a parchment lined baking sheet. Chill for at least one hour (I usually chill it overnight).

In a small dish, mix sugar together with cinnamon until well blended.

When ready to bake, preheat the oven to 375 degrees F. Drop the dough balls into the cinnamon sugar mixture and then arrange on another parchment-lined baking sheets, leaving 2 inches of space between cookies. Repeat with remaining dough.

Bake for 9 to 10 minutes or until cookies are just set on top and bottoms are lightly golden brown. Let cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely.


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