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.
Makes 3 1/2 dozen cookies
3/4 cup butter, melted
1 cup brown sugar, packed
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
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