Happy Monday! I hope you had a wonderful weekend. We are enjoying the warmest December here in Kansas. It feels a little weird to be hanging Christmas lights and wear a t-shirt but we are not complaining a bit! Our daily walks are much more enjoyable in t-shirts than winter coats.
Besides, have you ever tried to put a winter coat on a 3-year-old? It’s like that scene from “A Christmas Story”!
“I can’t put my arms down!”
Anyhow, back to cookies. Another classic for your holiday cookie platter.
Crispy edges and chewy center. Full of delicious molasses flavor and the addition of cinnamon and ginger. The quintessential holiday cookie.
I burnt the first batch of these… It was sad… They were still delicious, just.. with a hint of burnt molasses… So I say keep the baking time to 8 minutes. Because when in doubt, always under-bake your cookies. They will finish setting while cooling.
Molasses, ginger and cinnamon make this cookie a truly quintessential holiday treat. Crispy on the edges and chewy center give them the most desirable texture. Enjoy!
- 1 c all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 stick ( 5 1/4 Tbsp ) unsalted butter, room temperature
- 1/4 c granulated sugar
- 1/4 c brown sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/3 cunsulphured molasses
- granulated sugar for rolling
- Line cookie sheet with silpat, parchment paper or aluminum foil. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients ( flour, soda, salt, ginger, cinnamon and cloves ). Set aside.
- In a large mixing bowl of a stand mixer, beat butter for 30 seconds. Add both sugars and cream until light and fluffy.
- Add egg yolk, vanilla and molasses and beat until combined.
- Add dry ingredients and fold in until incorporated. Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F.
- Scoop the dough into a teaspoon size balls and roll in sugar. Place dough balls on prepared sheet. Do not flatten!
- Bake for 8 minutes. Let cool on the sheet for 1 minute. Gently transfer onto a cooling rack.
It is recommended to chill the dough to make it easier to handle.
Do not flatten the cookies before baking.
Do not over bake these cookies. Eight minutes is just right. They will finish baking while cooling.
These cookies will have crispy edges after baking. If let on the counter for a longer period of time, they will become soft all the way, yet still chewy. It is because of the molasses and brown sugar which keep the moisture in baked goods.
Copyright 2011-2013 CrunchyCreamySweet.com
Enjoy my friends!
Do you watch “A Christmas Story” every year?