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
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.