I’m finally back for another Secret Recipe Club! I took September off because of morning sickness (bleh), and missed it like crazy!
So now I’m back at one of my favorite times of year (I just love fall baking!)
This month, I was assigned Andrea’s blog, Adventures in All Things Food. Andrea is a super busy mama of three, cooking up all sorts of delicious meals on the family farm.
Even though Halloween is right around the corner, I was inspired by Andrea’s yummy Thanksgiving recipes. I was sorely temped to make her Green Bean Casserole with Homemade Cream of Mushroom Soup, but I really wasn’t having a big enough crowd to serve a big casserole (I’m totally going to still make it at Thanksgiving!)
So instead I made her yummy Molasses Cookies. They reminded me of some cookies my mom used to buy when I was young. They were so soft & chewy and had a delicious white chocolate glaze.
This recipe was a perfect replica of the cookies from my childhood, with the added bonus of being homemade! These are a definitely going to become a fall staple! Thank you so much for a fabulous recipe, Andrea!
Chewy Pumpkin Spice Molasses Cookies
Adapted from Adventures in All Things Food
½ cup unsalted butter, softened
¼ cup salted butter, softened
2 cups sugar
½ cup molasses
2 tsp vinegar
1 ½ tsp ground cinnamon
¾ tsp ground cloves
½ tsp ground ginger
3 ¾ cups flour
1 ½ tsp baking soda
6-8 oz white chocolate, melted
Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper or Silpat.
In the bowl of a stand mixer, cream the butter and sugar for 3 minutes, scraping the bowl at least once.
Add the eggs, one at a time, and mix until completely combined.
Thoroughly mix in the molasses.
Add the vinegar and spices, mix.
Add the baking soda and the flour, stirring until the flour is completely mixed in.
Use a 2 tablespoon scoop to drop the dough 2 inches apart on the prepared baking sheets. Bake for 9 minutes in the preheated oven.
Allow the cookies to cool on the sheets for at least 5 minutes. Then, move the cookies to wire racks to cool completely.
Once the cookies have cooled, dip the tops in the melted white chocolate use an angled spatula or straight knife to gently spread the chocolate over the cookie and remove any excess.
Allow the chocolate the harden, then stack and keep in an airtight container.