Each year, I try new Christmas cookie recipes, I rotate through some previous tries and I make 3 must-bake recipes: Peanut Butter Cup Cookies, Chocolate Mint Cookies and Molasses Cookies.
The molasses cookie recipe is practically a family heirloom; I got it from my mom who credits her aunt with it–who knows where she got it from. It’s a simple, old-school recipe so it could go back generations but, I admit, it’s not a recipe you really appreciate when you are a kid. I totally passed these little babies in favor of almost any other cookie when I was younger but now I love them and can’t imagine a Christmas without them.
This is a family recipe that goes back at least as far as my great grandmother's generation.
- 1 1/2 cup butter or margarine
- 2 cups sugar
- 2 eggs
- 1/2 cup dark molasses
- 4 cups flour
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- Powdered sugar
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar until creamy.
Add eggs and molasses and beat until thoroughly combined.
In a medium bowl, combine flour, baking soda, salt, cinnamon and ginger. With the mixer running, slowly add the dry ingredients to the mixer bowl and beat until just combined, scraping down the bowl once.
Use a 1 inch disher or a teaspoon to drop 1-inch round dough balls onto the prepared cookie sheet. Bake at 350 degrees for 8-10 minutes or just until edges become crisp.
Remove from oven and transfer cookies to a cooling rack and choose how to apply the powdered sugar: I sprinkle mine with powdered sugar in a shaker, my mom puts powdered sugar in a zip-top bag and shakes the cookies in the bag while they are still warm.
Ah, don’t they just SEEM like Christmas? Like Christmas all wrapped up in a bunch of little delicious discs. They do have a more adult-friendly gingerbread-like flavor profile with the molasses and spices despite the dusting of powdered sugar. Yet, it’s the amazing texture that sucks you in–crisp around the edges with a soft, chewy center (in certifiable Our Share blasphemy, I have to advocate margarine for this recipe to get that perfect texture–butter makes too crisp a cookie for me).
I just…can’t say anything else that isn’t lovey dovey yummy about these cookies. They are just perfect. Every year.
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