Chewy Molasses Cookies to Make-Ahead for the Holiday SeasonKelsey Banfield
Is it too early to start thinking about the holiday season? No, it’s not. Not in my house anyway. Next month’s Thanksgiving holiday will mark the beginning of an eight-week cooking frenzy that won’t end until the new year. My answer to surviving this delicious yet stressful endeavor? The freezer. Things like cookie dough, breads, meatballs for the kids, stocks and soups all freeze well. I like to stock my freezer with all of these things ahead of time in order to prepare for the onslaught of guests and parties we’ll be hosting come December. These molasses cookies are a particular favorite of ours. I’ve already frozen two batches of dough in preparation for Thanksgiving. They’ll be the perfect sweet nibble to have around when the guests arrive. Stay tuned for more great ideas on preparing ahead for the holiday season!
Chewy Molasses Cookies
2 c. all-purpose flour
1 1/2 sticks unsalted butter, melted and cooled
1/4 c. molasses
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground ginger
White sugar for rolling
1. Combine flour, sugar, baking soda, cinnamon, cloves and ginger in a small bowl and set aside.
2. In a mixer fitted with a paddle attachment combine molasses, cooled butter, egg and sugar. Mix completely until combined.
3. With the mixer on low add the dry ingredients and mix until just combined and no more flour is showing.
4. Wrap dough tightly in plastic wrap so that it isn’t exposed to any air. Chill in the refrigerator for at least two hours or up to twenty-four. Alternatively, the wrap the dough in a second layer of plastic wrap, then wrap it in an outer layer of aluminum foil and it can be frozen for up to three months.
5. When ready to bake preheat the oven to 350ºF. Allow the dough to come to room temperature. Roll it into 1 t. size balls and roll them in sugar. Place them 2 inches apart on a cookie sheet line with parchment paper and bake for 8-10 minutes, or until slightly browned around the edges.