You guys wanna hear something ridiculous and stupid? You can only have Christmas cookies during Christmastime.
My all-time favorite cookies are gingerbread and I’ve been practicing those babes for years now. After this past holiday season, I think I’ve managed to finally perfect their baking process (almost, anyway). They are so soft and delicate, yet have a zingy zap ginger flavor.
Yes, I made “zingy zap” up. Sue me.
Last night, I decided to make some molasses spice cookies, which are very similar to gingerbread cookies minus the shape, and I was not disappointed. They turned out to be so soft and delicious, and the ultimate taste-tester (the hubs) approved.
Side note: I used The Best New Recipe book for some inspiration since these cookies are a bit difficult to make. This recipe book is my bible and inspiration for a lot of the recipes I’ve created, so I would highly recommend it to anyone who likes to cook and bake.
If I’ve learned anything over the years, it’s that baking is essentially an exact science. It is damn hard to make substitutions and if you cut corners, trust me, you will regret it. I have tried to make healthier cookies for years now and continue to fail. A lot of healthier substitutes, such as applesauce and egg whites, make the baked good super dry and bland. Despite my failures, I’m pushing forward and constantly going back to the drawing board so that one day, I can maybe get it right. Needless to say, I kept it real with these puppies and did not regret it.
Molasses spice cookies are always a tad under-baked and always rolled in sugar. No exceptions! You must leave them on the baking sheet for at least 5 minutes after removing them from the oven if you want properly set-up cookies. If you don’t have a cooling rack, make one. I use my microwave plate because it sits about 1/2 inch off the counter. If you follow this recipe, you are sure to be nothing less than pleased and will make someone’s tummy very happy.
- 2 1/4 cups of unbleached, all-purpose flour
- 1/3 cup of brown sugar, light or dark
- 1/3 cup of granulated sugar, 1/2 cup for rolling dough
- 12 tbsp (1 1/2 sticks) of butter, softened by still cool*
- 1 large egg yolk, room temperature
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/8 tsp allspice
- 1/8 tsp ground black pepper
- 1/8 tsp salt (skip salt if you’re using salted butter)
- 1 tsp vanilla extract
- 1/2 cup of molasses, I used dark for bolder flavor
- Pre-heat oven to 375° and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In a large mixing bowl, use an electric or hand-held mixer (what I used) on medium speed to blend butter and sugar until fluffy, about 1 minute. Add egg yolk and vanilla extract and mix on medium-high speed until well-incorporated. Slowly add dry ingredients and mix until just blended. Using your hands or spatula, mix dough to incorporate any unblended flour.
- Place 1/2 cup of sugar into a small bowl. Roll dough into tbsp size balls and roll in sugar bowl until fully coated. Place dough balls onto baking sheet, separating two inches apart.
- Bake until cookies are puffy, have rounded edges, and start to crack on top. Bake time is about 9-11 minutes, depending on the size of your cookies.
- Remove from oven and leave cookies on baking sheet for 5 minutes before transferring to a cooling rack. Use a metal or flat-top spatula to remove cookies from baking sheet onto cooling rack.
- Let cookies cool completely before stuffing your face.
Enjoy with a glass of red wine for 60 minutes of CV exercise!
*When the butter is ready, you should be able to imprint your finger into it, but it should still hold it’s shape. It should be easy to cut into cubes, but not melted.