It's practically impossible to think of the holidays and not think of gingerbread!
There's something about the spicy-sweet combo that begs you to curl up in front
of a fire to wait for Santa, which is probably why chewy, soft molasses cookies
are always a big hit.
- 14 tablespoons (1 3/4 sticks) butter, softened
- 1 cup sugar
- 1/3 cup molasses
- 1 large egg
- 1 1/4 teaspoons powdered ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon
- 1/4 teaspoon baking soda
- 2 1/2 cups flour
- Sanding sugar or granulated
- Preheat oven to 350 degrees F.
- In a large bowl, combine butter and 1 cup sugar and beat until fluffy.
- Beat in molasses and the egg until mixture is combined.
- Mix in ginger, cinnamon, salt and baking soda.
- Gradually beat in flour, working one cup at a time.
- Shape dough into 1-inch balls by rolling small clumps between your palms.
- For mini cookies, make balls about half that size.
- Pour sanding sugar or granulated sugar into a small bowl.
- Roll each ball in the sugar until it is well-coated and place on a cookie sheet.
- Bake for 8-10 minutes, slightly less for mini cookies.
Yield: 4 to 5 dozen cookies
Recipe contributed by the bloggers at Haute Apple Pie.
Reprinted with permission from
the Wisconsin Milk Marketing Board, Inc.