Molasses Cookies and The Second Annual Great Food Blogger Cookie Swap

12 Dec

This year I had the pleasure of participating in the Second Annual Great Food Blogger Cookie Swap. Basically, a long, fancy name for a good, ol’ fashioned cookie exchange. Don’t mind if I do.

Here’s how it worked: Lots of food bloggers signed up to participate in this cookie swap, which was organized by Love & Olive Oil and The Little Kitchen (two absolutely amaaaazing food blogs, drool drool yum yum hungry hungry). Once everyone signed up, you receive 3 matches who you will send cookies to, and 3 other people are assigned to send cookies to me. These 3 matches are kept secret until cookie time. When it came time (last week), I baked 3 dozen cookies–1 dozen for each of my secret matches–and sent them on their merry way.

It was fun to check out my secret matches’ food blogs, too. I can never have too many food blogs to read, I tell ya. If you want to see the wonderful ladies who I sent cookies to, check out Lacey from Small Town Cookie, Fran at Fran’s Favs, and Lauren at A Picture Journey. They are talented, talented bakers!

I also got some cookies of my own! Many many thanks to Rosie at ForkPenMouth for Buckwheat Cocoa Nib Shortbread Cookies, Amanda at Culinary Quirks for the most incredible Strawberry Cheesecake Sandwich Cookies (my husband devoured these in minutes), and Tina at The Daily Bite for melt-in-your-mouth Italian lemon cookies!

Here’s the recipe I made for the cookie swap. These are classic, thin, chewy molasses cookies. My husband calls them Christmas cookies because they seriously do taste JUST LIKE CHRISTMAS. I used to call them brain cookies because I would just plop the dough dough on the cookie sheet and after they baked, I thought they looked like brains. (I know, really mature.)

This cookie swap has really gotten me in the Christmas spirit. Happy Christmas cookies to all!

Beat together the melted butter and brown sugar until light and smooth in texture, about 3 minutes.

Add your egg, and beat a little more.

Pour in that rich, thick molasses.

In another bowl, toss together the flour, baking soda, salt, and all those Christmassy spices.

Add the dry ingredients to the butter/sugar mixture, and stir by hand just until combined. Refrigerate dough for an hour or two.

Form little balls and roll into the white sugar.

Bake for 8-10 minutes until crackly on top.

Molasses Cookies

Makes 3 1/2 dozen cookies

Ingredients

3/4 cup butter, melted
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
1/2 cup white sugar

Directions

In a medium bowl, beat together the melted butter and brown sugar until light in texture and smooth, about 3 minutes. Add the egg and beat another minute until combined. Pour in the molasses, and stir to combine. In another bowl, stir together the flour, baking soda, salt, and spices. Add the flour mixture to the butter/sugar mixture, and stir by hand just until combined.

Cover the dough with plastic wrap and refrigerate for 1-2 hours.

Preheat the oven to 375 degrees F. Line a cookie sheet with a silicone baking mat. Form the dough into teaspoon-sized balls and coat in white sugar. Bake for 8 to 10 minutes, until the tops begin to crack. The cookies will be flat, thin, and chewy–and oh-so-tasty.

Adapted from All Recipes

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12 Responses to “Molasses Cookies and The Second Annual Great Food Blogger Cookie Swap”

  1. Lacey December 12, 2012 at 11:17 pm #

    Mmm, they were so yummy. Thank you again. I have to agree with your husband, they do taste like Christmas.

    • Adrianne December 12, 2012 at 11:21 pm #

      Christmas cookies, right?! Haha. You’re quite welcome. I think I might have to try the Hazelnut Dusties you posted. They look amazing!

  2. Amanda December 12, 2012 at 11:53 pm #

    So glad you (or your husband) enjoyed the cookies!

    • Adrianne December 13, 2012 at 12:04 am #

      We both did! Thanks again, Amanda!

  3. Heather Yospe December 13, 2012 at 12:19 am #

    Oh my goodness Adrianne, I LOVE these cookies! I think they are almost identical to the ones my Mom has made for years and years at Christmas time. Although her recipe calls for shortening. :p I am actually going to make these this week to give away, and maybe I’ll try a combo of my vegan butter and shortening- do you think that’ll work? Mmmm I love how these cookies melt in your mouth. Delish. You are the cutest food blogger ever.

    • Adrianne December 13, 2012 at 12:24 am #

      Oh Heather. I love you. You should definitely try them with vegan butter and shortening and let me know how they turn out. Aren’t they perfect for Christmas? Happy baking!

      • Heather Yospe December 16, 2012 at 2:59 am #

        Oh my goodness, I just made them today and they turned out JUST like I remember. Sooo yummy. I used a gluten free flour blend, half non-hydrogenated shortening and half Earth Balance butter, half white sugar and half brown sugar, and Ener-G egg replacer. Man, that’s a lot of changes! But I’m so glad I tackled it and they taste awesome. Thanks lady!

        • Adrianne December 19, 2012 at 2:05 pm #

          Well I’m glad my post inspired you to make these. So Christmassy and good!

  4. Uncle Julian December 13, 2012 at 9:07 am #

    Okay Adrianne seriously when are you going to write that funny novel or novella or something funny that is going to make you famous to the whole world (you are already famous to us…your family). I mean…you have the wit and the gift of a good writer so…you should seriously consider becoming a writer. I know you would be a great one!! Let me know…
    Uncle Julian

    • Adrianne December 13, 2012 at 8:40 pm #

      Thanks Uncle Julian! I hope to be famous within the next week or so. I’ll let you know.

  5. Melody December 13, 2012 at 3:45 pm #

    Okay, so burning question, Adrianne: Do these stay chewy, or do they get crunchy after a day? I’m kind of torn on the butter vs. shortening issue because I like the taste of butter, but shortening seems to make them stay softer.

    BTW, we make molasses cookies dipped in white chocolate at Christmas. Divine.

    • Adrianne December 13, 2012 at 8:39 pm #

      They do tend to get a bit crunchy, but we usually gobble them up on day 1. I’ve also used the ol’ stick-a-piece-of-bread-in-the-cookie-jar-to-keep-them-soft trick. You could try that. (Or shortening…) White chocolate dipped molasses cookies?? Sounds amazing!

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