Tuesday, December 10, 2013

Softbatch Gingerbread Molasses Cookies

You will just fall in love with these moist and chewy holiday cookies, combining pungent molasses with warm gingerbread spices.
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 Tis the season for exchanging cookies! Truly one of the very best times of the year.
I always start with a list a mile long of cookies I absolutely have to bake and gingerbread cookies are always high on that list.

However, before this year, I couldn't quite get them right. I aim to make them soft and chewy, but they end up being a little more on the dry and crispy side. Nothing wrong with that, it's just not my ideal.
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It seems like using unflavored vegetable oil is the secret to making soft and chewy cookies, and thankfully, these were no exception.
Since I like my gingerbread to have a robust flavor, I went pretty heavy-handed with the molasses and the spices, but if you like yours less spiced, feel free to adjust to your liking.
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Once the dough is rolled you have several options for toppings. Some of them I rolled in cinnamon sugar, some I topped with mini holiday M&M's, and some I left plain to smear with chocolate spread later. I think toffee bits or mini white chocolate chips would taste pretty darn good too.
I'm so glad I finally found my ideal gingerbread molasses cookie. This one's a keeper!

Softbatch Gingerbread Molasses Cookies
Yields 20 cookies

1 large egg, room temperature
3/4 cup dark brown sugar
1/2 cup liquid coconut oil, or other flavorless vegetable oil
1/3 cup Grandma's Molasses 
2 Tablespoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
2 cups all-purpose flour
1 teaspoon baking soda

In a large bowl, whisk together egg and sugar until well mixed. Add oil, molasses, and vanilla. Blend well.
In a separate bowl, whisk together dry ingredients (cinnamon through baking soda). Slowly add dry ingredients to wet ingredients, folding with a spatula as you go, until flour mixture is fully incorporated.
Using a 2 tablespoon cookie scoop, portion out dough and roll into balls. Place dough balls on a parchment lined baking sheet. Continue with remaining dough. 
Roll dough balls in desired toppings. Place baking sheet in refrigerator and chill for at least 3 hours and up to 2 days.
When ready to bake, preheat oven to 350 degrees F. Remove dough from refrigerator and allow to sit at room temperature for 30 minutes before baking.
Bake for 8-10 minutes.

Cinnamon Sugar Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Pour ingredients into a small bowl and whisk to combine.


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