I write this from a very snowy and freezing New York City. After a day of touristy activities including Times Square, Rockefeller Center, and the Stardust Diner with my brother, Dad, and Ryan, we saw Duke crush Gonzaga at MSG. It was a great day, complete with scarves, mittens, hats, and long underwear, and now I’m laying on my friend Marissa’s couch in Murray Hill. Instead of going out, we’re avoiding the blizzard and opting for s’mores, wine, and movies. I couldn’t be happier! So here are the molasses-gingerbread cookies I promised:
I’m not the biggest fan of gingerbread, but these were great. Chewy, soft, with a bit of spice — I recommend this recipe for anyone who only slightly likes gingerbread. The red and white cuteness in the middle are candy cane kisses that I stuck in after the cookies were baked, and I shook them a little so they hardened flatter.
Delicious, easy, and festive. I love the crinkles and the sparkle too, cute!
Chewy Molasses-Ginger Cookies
1 cup whole wheat flour
1-1/4 all purpose flour
1 tsp baking soda
1-1/2 tsp cinnamon
1-1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1-1/2 sticks softened butter
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 egg yolk
1 tsp vanilla
1/2 cup molasses
– Preheat oven to 375 degrees
– Mix flour, baking soda, and spices in a bowl
– Blend together sugar, brown sugar, and butter until fluffy
– Add egg yolk, vanilla, and molasses
– Slowly add dry ingredients until well combined
– Roll dough into 1-1/2 inch balls, roll in granulated sugar, and place 2 inches apart on a cookie sheet
– Bake for about 11 minutes
– When cookies are done baking, stick a kiss onto each and press in gently.
I *love* gingerbread cookies, and these are just adorable! I love the peppermint kiss on the top; I bet they tasted wonderful :) I wish I had more time to cruise around your site…I’ll have to come back :)
Since list of ingredients fails to mention the peppermint kisses, I wonder if there are any other errors or omissions. I don’t have time to make a trial batch.
Erica — November 14th, 2012 @ 5:02 pm
Sorry for that omission, but the rest of the recipe is all there without errors. Good luck!
Is there a yield for this recipe? As in how many dozen does it make?
I am also curious to know how many dozens this recipe makes as I plan on making it in large quantities this year…
This looks super delicious! I am making it tonight. But i have a question regarding the granulated sugar. The reciepe calls for 1/3 of sugar to be added to the dark sugar, and again Extra (or part of the1/3 cup) sugar to roll in the cookies? Thanks
Erica — March 18th, 2013 @ 1:35 pm
Sorry for being unclear in the recipe instructions. It’s extra sugar for rolling them, not part of the 1/3 cup. Hope they still worked out for you!