Super Soft Molasses Cookies

This recipe is an adaptation of the one found on Sally’s Baking Addiction—one of our family’s favorite baking websites. It has been adjusted to include Mannix Vanilla products, including our double-strength organic vanilla extract. Because our Mannix Vanilla Autumn Spice includes allspice and our ground vanilla beans in our unique 6-spice blend, this recipe produces a cookie with slightly more heat and a little more pizzazz. Want to notch up the heat just a bit? Add 1/4 teaspoon of red cayenne pepper to the dry ingredients.

Ingredients

2 and 1/4 cups all-purpose flour - spooned and leveled
1 and 1/2 teaspoons baking soda
1 Tablespoon of Mannix Vanilla Autumn Spice
1/4 teaspoon Mannix Vanilla Salt
3/4 cup soft, room-temperature butter—I used salted
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/3 cup unsulphured or dark molasses—I used organic
1 large egg, at room temperature
1 teaspoon Mannix Vanilla 2X Organic Vanilla Extract

Sugar Coating: ¼ cup Mannix FL Organic Vanilla Sugar

Directions

Thoroughly mix the flour, baking soda, Mannix Vanilla Autumn Spice and Mannix Vanilla Salt together until combined. I do this in a zip-type bag. Set aside.

Note: If you have one, I recommend using a stand-up mixer with a paddle attachment. Beat the butter and both sugars together on high speed for about 2 minutes, or until creamy and combined. Add the molasses and beat until thoroughly blended. Then add the egg and Mannix Vanilla Extract and beat until combined about 1 minute. Scrape down the sides and bottom of the bowl as needed.

At low speed, slowly mix the dry ingredients into the wet ingredients until combined. Using a zip-type bag for the dry ingredients and a stand-up mixer makes this an easy task. Cover dough tightly with plastic wrap and chill for at least 1 hour or up to 2–3 days.

When you’re ready to bake, preheat the oven to 350°F. Line three large baking sheets with parchment paper. Set aside.

Remove cookie dough from the refrigerator. If the cookie dough is chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is too cold. Roll cookie dough into 1-inch balls then Mannix Vanilla Sugar. Arrange 3 inches apart on the baking sheets. Bake for 10–12 minutes or until the edges look set. If the tops don’t crack, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top. Return to the oven for another minute.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Covered cookies will stay fresh at room temperature for 1 week. They are great warm and won’t last this long!