Friday, December 19, 2014

NomNom: Molasses Cookies

I hope I'm not the only one that is feeling all sorts of alarmed that Christmas is less than a week away. How did that even happen?! I love the holidays around this time but for some reason I feel like Christmas this year creeped up way faster than usual which has me doing the last minute holiday scramble which includes baking holiday cookies!

I've been on a spice kick lately which has transcended to my dessert cravings, so allow me to introduce to you today's most soft, chewy, and perfectly spiced molasses cookies. If these don't scream holiday cookies to you then…we can't be friends. Heart you.

There's a wonderful harmony of ginger, cloves, cinnamon, and sugar that blend so well together in these cookies that it's hard to eat just one. The lack of self control I have at times had me inhale three cookies in a row after impatiently watching them cool. Classy, I know.

I'd like to think that the flavors in these cookies are an homage to this holiday season and since Christmas is right around the corner it only makes sense to bake them today. Or this weekend. Basically, soon.

These molasses cookies. Glass of milk/hot chocolate. Watching cheesy, holiday movies (my favorites are Elf and The Holiday) in your PJs.

Have a great weekend. Xo.

Ingredients (Adapted from All Recipes) Yields: 30 cookies
3/4 cup softened unsalted butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1/2 cup sugar

1. In a medium bowl, mix together the softened butter, 1 cup brown sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.

2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls and roll them in the white sugar. Flatten gently with your palm or smooth bottom of glass cup. Place cookies 2 inches apart onto ungreased baking sheets.

3. Bake for 7-9 minutes in the oven, until tops are cracked (recommend 7-8 min for soft and chewy texture). Cool on wire racks. 

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