Ingredients for Sarah S Molasses Wagonwheels
- 1 cup (2 sticks) softened margarine
- Granulated sugar, for sprinkling
- Dark Molasses
- ¼ cup water
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ginger
- Clove
- Nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sarah S Molasses Wagonwheels? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sarah S Molasses Wagonwheels
- Cream together 1 cup (2 sticks) softened margarine and 1 ½ cups packed brown sugar until light and fluffy.
- Stir in ½ cup molasses and ¼ cup water until well combined.
- In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to ¼ inch thickness.
- Use a 3-inch cookie cutter (or a knife) to cut out circles. Sprinkle generously with granulated sugar.
- Place cookies onto prepared baking sheets, leaving some space between each.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. A light touch with your finger should leave almost no imprint.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage.
- Store leftover dough in the refrigerator. Bring to room temperature slightly before rolling out again as it will become too soft if left out.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
258g
Fat
16g
Carbs
46g
