December 13, 2016
So I was thrilled to be selected to be a part of the holiday cookie blog with #HousefulofCookies. I’m actually Day 13 which is my favorite number. As I was trying to pick cookies I decided to stick with my favorite genre which is a hybrid between Gingerbread and Molasses. So glad I did.
There are numerous ways to tell if you knocked cooking or baking out of the park so to say. Or if you put your "whole" foot in it. Not literally of course.
One of the ways I can easily gauge this is with my soon to be 3 yr. old twin boys. I know because no matter what it is-pasta or pot roast carrots or cookies, they'll eat it all by both hand fills.
That's what happened with these cookies. The bashfully took one – took a bite, and as I about to close the container they eagerly asked/yelled for another and another until their little pudgy hands were full.
Yes they are definitely my kids and like me they favor 3 types of cookies the most and in this order: Gingerbread/Molasses, Chocolate Chip and Sugar.
These are not your normal Gingerbread cookies. These cookies are soft and chewy with a perfectly cracked top. They have just the right about of ginger, molasses and warm spices to tantalize your taste buds without having too much heat. You can serve them with icing or without. My family and I prefer no icing.
So I'm inviting you to stir up a batch of these yummies and let me know if you like them. And don't skimp on the fridge time...the full hour of cooling the dough ensures you get the right texture
Recipe for cookies and icing below. Also check out my photos. It's okay to have yours look different. Cooking is an art. While we don't strive for things to look the same taste is important. So first time through stick to the recipe.
Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time 11 minutes at 325 F
- 2 and ½ cups all-purpose flour
- 2 ½ teaspoon ginger
- 2 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 dash cloves (dash/shake but only 1)
- ¾ cup butter (softened)
- 1 cup packed brown sugar
- ½ cup molasses
- 1 egg
- ½ teaspoon vanilla
- Stir together the first 7 ingredients (through the cloves)
- In a big mixing bowl beat butter with a mixer. Add brown sugar and molasses. Beat on medium for 2 minutes, scrape bowl if needed. Beat in the egg. Beat in the flour mixture. Wrap dough in plastic wrap and chill for 1 hour. Dough must be easy to handle.
- Pre-heat oven to 325 F. Line the cookie sheets with parchment paper. Roll dough with small melon ball scoop. Place about 2 inches apart on the cookie sheet.
- Bake for 11 minutes in pre-heated oven. Immediately after taking them out of oven – Lightly top the top of each cookie with a spatula. Cool for 10 minutes. Remove to a cooling rack.
- If you want to add vanilla frosting see recipe below.
Makes about 2 dozen cookies.
Whisk together 1 cup of powder sugar, ¼ teaspoon of vanilla and milk (1 teaspoon at a time) until you get the correct consistency. Drizzle on top of cookies.
***Adjusted recipe from 2015 Fall Baking Guide