I also make these for my husbands Open houses. He is a real estate agent and he loves to bring a little taste of home with him to share with buyers. He says these are perfect because they are peanut free but also not messy! No melted chocolate on fingers that could transfer onto walls or furniture. these are always a hit! When I bake these I double the recipe and freeze them by the dozen - they freeze incredibly well

These are a perfect balance of spice and sweet and of course, my kids LOVE to bake these with me.
Ingredients : this make approx 36 cookies (depends on the size)
4 cups all-purpose flour, spooned
and leveled
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, at
room temperature
2 cups packed light brown sugar
2 large eggs
1/2 cup molasses
1/4 cup canola oil
1/2 cup granulated or coarsedecorating sugar
Steps:
- Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
- Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not over mix).
- Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets. My kids loves this part
- Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
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