Monday, December 6, 2010

Christmas Cookies Part 1: Chewy Molasses Spice Cookie

The holiday baking season has officially started! Tonight I made the first batch of cookies, Chewy Molasses Spice Cookies from Angela via the Tasty Kitchen. I will probably have to make these again, since they were delicious and they are already almost gone! These cookies were also very quick and easy to make.


Chewy Molasses Spice Cookies
from Angela via the Tasty Kitchen


2 cups All-purpose, Unbleached Flour
1-½ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Ground Clove
¼ teaspoons Ground Ginger
½ teaspoons Salt
1 cup Sugar
¾ cups Unsalted Butter, Softened (1 1/2 Sticks)
1 whole Large Egg
¼ cups Molasses
½ cups Sugar (for Rolling)


1. Preheat oven to 350F degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, clove, ginger, and salt. Place ½ cup sugar on a plate to roll your cookie dough balls in.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each about 1 tablespoon. Roll balls in reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until cookies puff and turn a golden brown, edges of cookies should be slightly darker, 10 to 15 minutes. Cool 2-3 minutes on baking sheets; transfer to wire racks to cool completely. Store in an airtight container up to 4 days.

Tips:
1. Do not under cook or your cookies will be mushy. The cookies should puff 2-3x the end size, then start to flatten almost immediately once removed from the oven.
2. Cook them one sheet at a time. I know this takes a lot longer, but it is the only way to evenly cook them and get a nice cracked cookie.

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