Anyhow, if you're thinking, "But I don't like those molasses cookies with the sugar on top," don't worry; these are nothing like that. They are much much much better, largely because they contain sour cream, the secret ingredient to most of the world's best baking. In fact, I can say pretty unequivocally that these are the best cookies in the world.
I would strongly encourage you to double the recipe. And don't bother putting half of them in the freezer . . .
Soft Molasses Cookies
1 cup butter (2 sticks), softened
1 cup sugar
1/2 cup light molasses
1 tsp vinegar
1 cup cultured sour cream
3 cups flour
1/5 tsp cinnamon
1 tsp powdered ginger
2 tsp baking soda
1 tsp salt
- Cream the butter. Gradually add the sugar.
- Beat in the egg and the molasses.
- Add the vinegar and the sour cream. Blend.
- Blend in the flour, cinnamon, ginger, baking soda, and salt.
- Chill for at least one hour.
- Preheat oven to 350 degrees.
- Drop rounded teaspoonfuls onto greased cookie sheets.
- Cook for about 9 minutes. Press lightly on the top to test. If the cookie bounces back, it's definitely ready--and maybe a bit done. If the cookie doesn't quite bounce back, it's perfect.
- Cool and remove from pan.
Makes about 5 dozen cookies.
Family Ratings on a scale of 1-10.
Lucy: 10. Duh.
Jamie: 10. More. More. More.
Will: 15. I don't care about the mathematical improbabilities.
Ellen: 10. Damn it, Paul, you have to leave some for us!