Joan’s Country Kitchen

I add cinnamon to many of my recipes because adding just a quarter teaspoon of cinnamon to my husband’s daily diet lowered his cholesterol by about 50 points! My mom read about that tip someplace and both she and my father also added cinnamon to their diet to lower their own cholesterol and it worked dramatically for them as well.

The molasses in this cookie recipe also adds iron to your daily diet. What more could you ask from a delicious cookie?

I love Watkins spices because they have the purest quality I’ve found. Their Watkins Cinnamon is one of their most requested products. Watkins Vanilla was one of their original products about 140 years ago and my great aunt used it on their farm in Kansas afer buying from the “Watkins Man” who came around periodically.

One thing I love about baking recipes with cinnamon and nutmeg is that they fill my kitchen with the most wonderful, welcoming fragrance!

Ingredients for Cinnamon and Spice Cookies

2 c all-purpose flour
1 1/2 tsp baking soda
1 tsp Purest Ground Cinnamon 6 oz.
1/2 tsp Organic Nutmeg
1/2 tsp salt
1 1/2 c sugar
12 tbsp butter (1 ½ sticks), softened
1 egg
1/2 tsp Double-Strength Vanilla
1/4 c molasses

Baking Directions

Preheat oven to 350F.

Blend the dry ingredients, except 1/2 cup sugar, together in a medium mixing bowl. Set aside remaining sugar.

Using your hand mixer, cream butter, remaining sugar, egg, vanilla, and molasses.

Combine butter mixture with dry ingredients, forming a dough.

Roll dough into 1 inch balls and dip the sugar you set aside. One option is to add a tiny bit of food coloring to your reserved sugar to make your cookies more festive.

Arrange cookies on a baking sheet, about 3 inches apart.

Bake for 10 to 15 minutes or until golden brown.

Cookie recipe makes about 3 dozen.

Although I am no longer a Watkins Rep, I still buy and use their terrific cooking and baking products.