Happy Wednesday! How is everyone’s week so far? I’ve been feeling pretty productive holiday-wise. The stockings are hung, the tree is up (smells soooooo good) and I even put up some lights outside. I’m exaggerating a bit on that last one since it’s been days now and the lights aren’t even plugged in yet. It’s quite pathetic, actually. At one point I gave up mid-decorating because I was fighting a colony of fire ants while trying to wrap some lights around a tree. The lights are still dangling there in a nice big tangled clump. 😛 What would Clark Griswald do?
Today I plan to wrap some Amazon boxes that are under the tree. Does anyone else do that? lol. I know that they offer to gift wrap presents for you when you order, but if the presents are coming from someone else you have no idea if they selected that option. Unlike when I was sneaky kid and would meticulously unwrap and re-wrap my presents behind my mother’s back, I’m older now and actually want to be surprised!
And so does Santa. With these cookies (Don’t worry, I’m working on my transitions).
I have it on good authority that if you leave these soft and chewy molasses cookies out for him on Christmas Eve, you just might get an extra
Amazon box gift under the tree.
They’re pretty much the quintessential holiday cookie, wouldn’t you agree? There is something about the way they form that crackly top in the oven yet remain distinctively soft and chewy in the center. And of course, ginger and molasses are to Christmas what pumpkin is to Thanksgiving: Perfect! If you ask me, the sugar coating is probably my favorite part though—it makes every cookie look like it was kissed by Jack Frost. *-*
You know I like to be a bit extra so I decided to make these cookies even more festive by dipping half of the batch in some white chocolate and then scattering on my favorite holiday sprinkles. Damn if they don’t look pretty in a gift box!
The recipe itself is pretty easy. Combine the wet, combine the dry, combine the wet and dry. See how I’m pouring the wet ingredients into the dry ingredients here? Apparently that’s wrong and you should always add the dry ingredients into the wet. I don’t always think ahead when choosing what bowls to use. I’m happy to say that despite this rule, it didn’t seem to make a difference. Plus rules are made to be broken.
After you fold everything together like so, the batter will be pretty sticky. Throw it in the fridge for an hour or so to firm it up a bit.
Then roll the dough into balls, coat them in some granulated sugar, and place them on a parchment-lined baking sheet. I’m pretty sure I made each of my balls around 25 grams in weight, about the size of a donut hole. You definitely want to make sure you leave enough space for them to spread.
After about 8-10 minutes in a 375 degree oven they end up transforming into something amazing.
After letting them cool all that’s left is to dip them in some chocolate…
…then scatter on some festive sprinkles before the chocolate has a chance to dry. These ones are pretty cute and were sold all together in the same container. There are little snowflakes, little trees, and more.
And there you have it! Perfect for Santa! Or your neighbors. Or yourself. Okay, fine, yourself 😛
Until next time <3
- 2 c (250 g) all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp -1 tsp ground ginger
- 1/2 c (1 stick) butter, melted
- 1/4 c solid vegetable shortening (or you can replace this with another 1/2 stick of melted butter)
- 1 c (200 g) granulated sugar, plus more for dunking
- 1 egg
- 1/2 tsp vanilla
- 1/4 cup molasses
- white chocolate chips
- In a small mixing bowl combine the flour, baking soda, salt, cinnamon, cloves, and ginger.
- In a larger bowl whisk together the melted butter, sugar, egg, vanilla, and molasses.
- Gradually add the flour mixture into the wet ingredients until just combined. Dough will be very soft and moist.
- Wrap the dough in some plastic wrap and chill in the fridge for at least 1 hour.
- Preheat your oven to 375 degrees
- Add some sugar to a small mixing bowl
- Grab a hunk of dough, roll it into a ball, toss it around in the sugar, then place it on a parchment-lined baking sheet. Place balls at least 2 inches apart.
- Return the remaining dough to the refrigerator between batches.
- Bake cookies for approximately 8-10 minutes or until the edges are golden brown and the tops have a nice crackle. Cool on a cooling rack.
- Melt some white chocolate chips in the microwave or over a double boiler. Dunk each cookie halfway into the chocolate then quickly cover with with sprinkles. Allow cookies to set on some parchment paper.
- If after an hour your dough is still too soft, try popping it in the freezer for ten minutes.