Even though it’s a week late…

…I hope this makes up for it. Things simply got a bit hectic last Wednesday when I realized upon waking up that we were supposed to leave THAT day for Thanksgiving vacation. But here you go. We decorated a bit for Christmas tonight. Setting up some lights and knick-knacks, setting aside tree decorations for a week or two in the future, and planning which outdoor lights will go where on Saturday when we set things up in the front yard. I know many people who have already decorated all out for the holidays, and others who are dead set against doing it this early in the month. But seeing as the next few weeks are so crazy for us what with the play and Doxa and vacations, we’re putting up decorations when we have time. So here’s a recipe to get your holidays started right – the molasses cookie recipe everyone loves and credits to me – which they shouldn’t, considering I got it from my friend, Sarah, who got it from The Best Recipe cookbook (correct me if I’m wrong, Sarah).

The Perfect Molasses Spice Cookies

– 2 1/4 c AP flour
– 1/2 tsp salt
– 1 tsp ground ginger
– 1/4 tsp ground allspice
– 1/2 c brown sugar
– 1 large egg
– 1/3 cup unsulphured molasses
– 2 tsp baking soda
– 1 1/2 tsp ground cinnamon
– 3/4 tsp ground cloves
– 12 Tb butter (yup, 12) softened
– 1/2 cup plus 1/3 cup c granulated sugar, separated
– 1 tsp vanilla extract

Adjust racks to upper and lower middle positions in your oven and heat to 375 degrees F. Whisk flour, baking soda, salt, and spices together in a medium bowl; set aside.

Either by hand or with an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light & fluffy, about 3 minutes with a mixer at medium speed. Scrape sides of bowl with a rubber spatula. Add the egg, vanilla, and molasses. Beat until combined, about 30 seconds. Scrape sides of the bowl.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds.

Place the remaining 1/3 cup granulated sugar in a shallow bowl. Working with at 2 Tb of dough at a time, roll dough into 1 and 3/4 inch balls. Roll balls of dough in the sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

Bake, reversing position of cookie sheets (top to bottom and front to back) halfway through baking time, until outer edges are set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with a wide spatula.

Makes approx 20 cookies.

And that picture at the top – that’s not one of these cookies. That’s gingerbread.


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