I know, I know. I haven’t been posting much recently. I haven’t been in the kitchen much recently. The best I could do for you this week was bake some cookies that have been in the freezer since December. Which means that they’re absolutely out of season now. But I’m not going to discriminate. And you shouldn’t either because these cookies are really lovely. Sure, they taste like gingerbread and make me wonder why there isn’t Eggnog nearby, but they are also perfectly textured and wonderfully complex in flavor. Try them now or wait until next winter. Either way, I can promise you won’t be disappointed when you do.
Molasses Spice Cookies
Yield: 40 cookies (I say 20 for now, 20 for later)
As indicated in my post, this cookie dough (like most cookie dough) does just fine when made, flash frozen and baked from the freezer days, weeks or months later. If you wish to do this, proceed through Step 4, flash freeze on the cookie sheet for 20 minutes and toss into a labeled freezer bag. When you bake them just add about 5 minutes onto the baking time.
3/4 cup butter
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup dark molasses
1 large egg
1. Melt the butter in a heavy saucepan over low heat. Pour into a bowl and let cool.
2. Combine the flour, baking soda, cinnamon, ginger, salt, and cloves together in a bowl. Set aside.
3. Stir the sugar, molasses, and egg into the butter with a wooden spoon until well combined. Add the dry ingredients in two additions and mix until combined. Cover the mixture with plastic wrap and refrigerate for about an hour or until dough is firm enough to shape.
4. Preheat the oven to 375 degrees. Line your cookie sheets with parchment paper. Fill a small bowl with sugar for covering the dough balls. Take the dough out of the refrigerator. Using your hands, take a piece of dough and roll in your hands to form an approximately 1-inch ball. Roll the ball in the sugar until thoroughly coated and place on the baking sheet. Place the balls about 3 inches apart on the sheets. It is also a good idea to stagger the rows so the cookies have the most room to spread out.
5. Bake for about 9 minutes or until they have flattened out and browned slightly, and the tops have cracked. Rotate the sheets from top to bottom and front to back halfway through the baking. Remove the cookies from the oven and place sheets on cooling racks for several minutes until they have firmed up, then transfer cookies directly to the racks to finish cooling.