Oh holy molasses! How is it that I have not made a blog post in 22 days! Today we remedy that…I must say that this fall has been extremely busy. From substitute teaching, to traveling, to making ready for the holidays, I just haven’t made the time to dedicate to my blog and for that, I am sorry! Ideally I would LOVE to post once a week, but life is what happens to you when you’re busy making other plans!
ALSO—I have been trying to do my best to follow my friend Katrina’s new health plan called ConfiTence (check it out, it’s good stuff!), and there hasn’t been much room for baking when it comes to following a new diet plan. I am also getting a kick start before the new year because…well, why not? SO ladies & gentlemen, I may be bringing you some new, healthier baking alternatives come 2017. #GOALS
BUT FOR NOW—-let’s finish the rest of the year off with the remainder of our holiday sweets and treats and start fresh once they’re all eaten and out of the house.
(THIS TIME OF YEAR IS HARD!!!)
These are the cookies I made for holiday gifts this year, and I borrowed the original friend from one of my favorite classic baking bloggers, Ms. Sally of Sallysbakingaddiction.com. She calls them her Crisp Molasses Cookies, but we all know they’re really called gingersnaps ;)
What kind(s) of cookies did you make!? What are your favorite!? Least favorite? Let me know!
I ended up doubling this recipe (because sharing with friends and family!) and added a few more tablespoons of molasses, froze the dough, and waited a few days before baking them. This way, the sugars really infused into the cookie dough, and it was nice and stiff so it was easier to roll dough balls!
When all was said and done, I bagged them up in cute little pastry baggies from Michael’s, and topped them off with ribbons and Christmassy labels. So fun!!!
Does anyone else blast the Christmas tunes, like Mannheim Steamroller, the Home Alone Soundtrack, and of course Frozen, while baking cookies, wearing slippers and PJ pants, watching the wind whip outside?! No? Just me? Meanwhile I’m feeling like this:
When reality is more like this:
Crazy housewife with kitchen tools
And to those of you with kids:
PINTEREST IMAGE IN YOUR HEAD:
What it’s really like:
Ok, now that I’ve got that off my chest, let’s dive into this fantastic recipe!
You will need:
Stand mixer with a whisk or dough hook attachment (recommended) and glass mixing bowl
Smaller, separate mixing bowl
Wooden spoon
Rubber scraper
Baking sheets and parchment paper or silicone mats
Cling wrap
Cooling racks
Ingredients:
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of cloves
3/4 teaspoon of ginger
1/2 teaspoon of salt
3/4 cup of unsalted butter at room temperature
1 cup of sugar
1/4 cup of dark molasses ( I use this...)
1 large egg at room temperature
1 teaspoon of pure vanilla extract
2/3 cup of coarse sugar to roll dough balls in (like sugar in the raw)
Directions:
PS: I DOUBLED THIS RECIPE and MY BATCH YIELDED 108 COOKIES!!!!
In your small bowl, mix together the flour, soda, spices and salt and set aside.
In your stand mixer bowl, scrape in the butter and beat on a medium speed for about a minute. ( DO NOT OVER-BEAT)
Add the sugar and beat for another minute until nice and smooth.
Pour in the molasses, egg, and vanilla.
Beat for an additional two minutes on high until totally incorporated.
Scrape the sides of the bowl. (highly recommended!)
Turn your setting to low, and little by little, add in the dry ingredients from your small bowl.
Once dough is formed, turn out onto a large sheet of cling wrap, and cover.
Chill in the fridge for at minimum of one hour, or freeze for a few days. I froze mine for a week and it was totally fine. Just be sure to cover it completely , even double up the cling wrap to avoid exposure to freezer burn.
If using frozen dough, take out and let thaw for about half an hour before baking.
The refrigerated dough shouldn’t need that long to sit before being used.
Preheat oven to 350ºF
Using a cookie scoop, or eyeballing it on your own, form balls that are about 1-2 tablespoons worth in size. It depends on how big you want your cookies! They will spread, so keep that in mind.
Roll dough balls into the sugar and place on parchment or silicone mat-lined baking sheets.
Bake for 12-14 minutes or until tops crackle. Baking for longer will make a tougher cookie.
When these cookies are removed from the oven to cool, they will be soft and chewy at first, but as they cool completely, will harden right up.
These are very crisp, snappy, crunchy cookies! You’ve been warned ;)
Enjoy! And happy holidays!
-K
*NOTE: All photos in this post were taken on iPhone SE
Crisp Gingersnaps Oh holy molasses! How is it that I have not made a blog post in 22 days!