Sunday, December 19, 2010

Christmas is a cookie

I'm not a huge cookie person, nor am I much of a holiday enthusiast, but these soft and chewy molasses cookies, reminiscent of gingerbread house disasters of yore, really hit the spot!  I used a modified version of a recipe found in the recent NY Times holiday cookie feature, substituting butter for the called-for shortening, because I'm that kinda girl.  These are especially delicious warm out of the oven, with a glass of cold milk, and some requisite Christmas Sinatra crooning in the background.

Holiday Molasses Crinkles (printable recipe)
(makes about 30 cookies)

1/2 cup (1 stick) unsalted butter, softened to room temp.
1 cup granulated sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat, if you have one.
With an electric mixer, beat together the butter and sugar in a large bowl.  Next mix in the egg and molasses.   In a separate bowl, sift together the remaining dry ingredients and blend well.  Gradually add the dry ingredients to the molasses-butter mixture, mixing with a spatula until entirely uniform.  Cover and refrigerate for 30 minutes.

Using a small ice cream scoop or a tablespoon measure, lay out small balls of cookie dough 2 inches apart on the baking sheet.  Dip the scoop or spoon into hot water in between scoops to make it easier.  You should be able to fit about a dozen cookies on the sheet at a time, meaning you'll do 3 batches (or use 3 separate baking sheets).

Bake the cookies for 12 minutes, remove from the oven, and allow to settle on the tray for a few minutes before transferring to a cooling rack.  Enjoy immediately, or store in an airtight container for later enjoyment!

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