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June’s Cookie Exchange Bonanza: Day 3

Welcome to Day 3 of the Cookie Exchange Bonanza!

On day 2, we made Raspberry Almond Thumbprint Cookies

On day 1, we made Double Chocolate Crinkle Cookies

We have 4 days of recipes for the Cookie Exchange Bonanza left!



Alright, the Cookie Exchange Bonanza is back in full swing with four recipes left to go.

As much as I love the Ninjabread kit I picked up the week after Christmas last year, traditional gingerbread is a crunchy, sort of bland cookie. Don’t get me wrong… they make adorable ninjas and beautiful houses (I’ll post a picture of the house I made with tomorrow’s recipe!) but they just aren’t my favorite cookie to eat.

So today, I have another savory cookie recipe for you. This is a spin on a classic gingerbread cookie: a chewy cookie rolled in sugar and made with cinnamon, ginger, and molasses. Again, this dough can be frozen and thawed a bit before you bake them, so it’s another great make-ahead cookie.

Here you go, guys… another fan favorite:

3a

Not only does this cookie go great on a cookie platter… they’re also basically collateral for any service you can think of because everyone is obsessed with them. No joke — last year, I traded a plate of these cookies to a mechanic for an oil change and an alignment. These cookies are packed with taste, so when you make them, you can keep them bite size and get between 3-4 dozen cookies out of each recipe.

img_2242

Ingredients:

  • 4 cups flour
  • 4 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 1/2 cups (3 sticks) butter, softened (not melted)
  • 2 cups granulated sugar, plus sugar for rolling
  • 1/2 cup molasses
  • 2 eggs

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, mix together your dry ingredients: flour, baking soda, cinnamon, and ginger.
  3. In a large bowl, beat together the eggs and sugar on medium speed for about one minute, until the mixture is light and fluffy.
  4. Add in the molasses and eggs, and beat on medium-low speed until combined.
  5. Gradually add in the dry ingredient mixture, and beat until combined.
  6. Cover and refrigerate for at least 30 minutes (or freeze for about 15) until the dough is chilled, and not too sticky.
  7. Roll the dough into small balls, a little less than 1-inch in diameter (they get big!). Fill a small bowl with sugar and toss each ball until it is completely coated.
  8. Place on a cookie sheet at least 1 inch apart, and bake for 8-10 minutes, until the cookies crack slightly on top.
  9. Remove from the oven and let them cool (they may crack more). Then, transfer to a wire rack until they cool completely.

Storage:
Baked, covered and at room temperature: up to 1 week
Baked, covered and frozen: up to 6 weeks
Dough, covered and frozen: up to 3 months

 

This is a pretty quick recipe to make! It takes about 10 minutes to prep the dough, 15 minutes to chill, and a couple minutes to roll the balls in sugar and stick it on your baking pan, and 10 to bake them. So… another 40 minute episode? To feel the Christmas spirit like I do, Veronica Mars‘ Season 2 holiday episode titled “One Angry Veronica” (a fun and riveting spin off of 12 Angry Men) is a great choice. However, the pilot is also a great place to start if you’ve never seen the show.

Happy baking!

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2 thoughts on “June’s Cookie Exchange Bonanza: Day 3

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