I apologize, I have been on a bit of a sweet kick lately. I promise real food recipes will be coming soon! I just couldn’t resist sharing this recipe. These have just become one of my new favorite christmas cookies! I haven’t made them in a very long time, and now I am kicking myself! They are so soft and chewy, making you want to reach for another. Just the way a cookie should be! My kids had so much fun rolling the cookie dough balls in the sugar before baking.
These would be perfect for a holiday party, or maybe a plate for santa (hehe). These are even amazing crumbled over eggnog ice cream. Or maybe that is just a weird pregnancy thing? You won’t be sorry that you made these, unless you can’t resist eating the whole pan, then I apologize! But I promise not to judge.
Recipe from Joy of Baking
Molasses Cookies
These soft and tender cookies are wonderfully spiced and sweet. Great for the holidays.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 2 Tablespoons canola, vegetable, or grapeseed oil
- 1/3 cup unsulphured molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
Garnish
- 1/3-1/2 cup granulated sugar
Instructions
- In a large bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In the bowl of an electric mixer, beat the butter and brown sugar together until light and fluffy, 2-3 minutes. Add the oil, molasses, egg and vanilla extract. Beat until well combined. Slowly add in the flour mixture, beating until combined. Cover the bowl with plastic wrap and refrigerate for 2 hours, or overnight.
- When the dough has been sufficiently chilled, preheat the oven to 375ºF. Line two baking sheets with parchment paper or silpat.
- Place the granulated sugar in a small bowl. Scoop the cookie dough into about 1 inch balls. Roll the dough balls in the granulated sugar to coat. Place on the prepared baking sheets spacing about 2 inches apart. Continue until all the dough has been used. Using the bottom of a glass, gently press each dough ball down to flatten cookies slightly.
- Bake in the preheated oven for 9-10 minutes, or until the tops of the cookies are barely done and cracking a little. Let cool on the baking sheets completely. Store in an air tight container for up to one week.
