Molasses Cookies with Joelene Pynnonen

This is a more sophisticated version of gingerbread with the cinnamon adding more nuances to the flavour. I always leave the dough in the fridge until just before I need the cookies so that they can be served warm. I also tend to go heavy on the spices.

¾ cup butter

1 cup sugar

1 egg

4 tbs. golden syrup

3 tsp. cinnamon

2 tsp. ginger

2 cup plain flour

1 ½ tsp. baking soda

Icing sugar for dusting

In a large bowl, cream butter and sugar. Add egg and blend. Add golden syrup and spices. Mix well. Mix flour and baking soda in gradually. Chill dough 30 minutes.

Preheat oven to 160 degrees. Shape dough into small balls. Roll in icing sugar and place apart on a cookie sheet lined with baking paper. Bake at 160ºC for 10-15 minutes. Remove from oven and cool on wire racks. Makes approximately 2 ½ dozen.