Happy Christmas 2022

 
 
 

Mrs. Hudson and I wish all our friends and family a merry and bright holiday season. Thank you for your continued support. May the New Year bring peace, happiness and good health to you and your loved ones. We’ll be back in 2023 with new recipes for you all.

 
 
 
 

Recipe

Chewy Ginger Molasses Cookies

This recipe makes about 42-46 cookies. 
Feel free to halve the recipe or double it for more.

Ingredients

  • 1 ½ cups unsalted butter, softened to room temperature but not melted

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • ½ cup unsulphured molasses

  • 2 eggs

  • 4 ½ cups all-purpose flour

  • 4 tsp. baking soda

  • 1 Tbsp. ground ginger

  • 1 Tbsp. ground cinnamon

  • 1 tsp. ground cloves

  • 1 tsp. salt

Mode

  1. In a medium bowl, whisk together the flour, soda, cinnamon, cloves, ginger and salt. Set aside.

  2. Using a separate mixing bowl, either with a sand or hand mixer, cream together the butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Scraped the sides of the bowl as needed.

  3. Mix in the eggs one at a time and molasses. Beat at medium-low speed until each is combined. Gradually add the dry ingredient mixture and beat until evenly incorporated.

  4. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until completely chilled.

  5. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Roll the dough into small balls 1 inch in diameter. Fill a separate small bowl with granulated sugar and roll each ball in the sugar until completely coated, place the dough on the prepared cookie sheet.

  6. Bake for 8-10 minutes until the cookies begin to crack on top.  (They will crack more when cooling.) Remove from oven and let cool for 4-5 minutes. Then transfer to wire racks to cool completely.

  7. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months. 

Wendy Heyman-Marsaw