Do you like to cook or bake? With spending more time at home now is a great opportunity to try some new recipes or maybe some old family classics. Gingersnap cookies are a favorite at my house and we make them a lot during the winter. My daughter discovered a great baking website called Sally's baking addiction. Here is her recipe for Molasses cookies. These are really yummy cookies!
2 and 1/4 cups (280g) all-purpose flour
1 and 1/2 teaspoons baking soda
2 teaspoonsground ginger
1 and 1/4 teaspoons ground cinnamon
1/4 teaspoonground cloves
1/4 teaspoonnutmeg
1/4 teaspoonsalt
3/4 cup (170g) unsalted butter, softened
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/4 cup (60ml) unsulphured or dark molasses
1 large egg, at room temperature
2 teaspoonspure vanilla extract
Rolling
1/3 cup (67g) granulated or coarse sugar, for rolling
Instructions
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 1 week.
Here is a great list of picture books that are fun to read while you have a snack.
The Very hungry caterpillar by Eric Carle
If you give a mouse a cookie by Laura Numeroff
Dragons love tacos by by Adam Rubin
The Pigeon finds a hot dog by Mo Willems
Cloudy with a chance of meatballs by Judy and Ron Barrett
Everybody cooks rice by Norah Dooley
Here is a video link to the story Everyone loves bacon by Kelly DiPucchio as read by Ryan and Craig. This is a very funny story and you will want to go cook some bacon after you watch it!
