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Molasses Creams

Molasses Creams
This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!
48 ServingsPrep: 25 min. Bake: 10 min./batch

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 eggs, lightly beaten
  • 1/2 cup light molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1 tablespoon vanilla extract
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and molasses. Combine dry ingredients; gradually add to
  • creamed mixture and mix well.
  • Roll into walnut-sized balls. Place on ungreased baking sheets (do
  • not flatten). Bake at 350° for 10-12 minutes or until done
  • (centers will be slightly soft).
  • In a small bowl, beat the confectioner's sugar, butter, vanilla and
  • enough milk to achieve desired consistency. Frost cookies while
© Taste of Home 2013

2 of 2

Molasses Creams (continued)

Directions (continued)

  • warm. Yield: about 8 dozen.
Nutrition Facts: 1 serving (2 each) equals 154 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 122 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013