There is something about a chewy, sweet, and spicy molasses cookie with an ice cold glass of milk that makes the entire world a better place.
Or coffee. I can do this with coffee, too. Give me a rainy day… some rumbly thunder… rain pattering against the glass… and a book. I can tell you where I will be if at all possible — on my window seat with a plate of these cookies.
You must use an unsulphured molasses or else you are going to get that strong, mineral taste that puts most people off. Don’t over cook them. They are crispy on the outside and chewy on the inside, and that’s the way they are supposed to be. This is a cookie recipe to add to your go to list because they keep well, they freeze well, and they are absolutely out of this world amazing.
One of the things that I like to do is to sandwich some cream cheese buttercream or vanilla ice cream between two cookies…