Friday, November 7, 2014

Molasses Snickerdoodles

We are headed toward the holidays and the weather is a big indication of it. It's been rainy and chilly here--definitely coat weather. I'm too big (and too hot) for my coats thanks to the little bun in my oven (now I know why they call it an oven--I'm just an incubator right now!), so I've been able to get by with just hats and scarves (but still flip flops since my feet don't fit in all my shoes). And it's getting dark early now. So some comfort treats are what it's all about. And nothing says winter comfort like a sweet, spiced molasses cookie. Good thing I happened to make some. And in a snickerdoodle form, no less. I think this method really helped with the texture of this particular version of molasses cookie--after all snickerdoodles are pretty amazing anyway. They have a crisp outside and a tender inside and pair will with milk (and maybe ice cream. Or whipped cream. Or pie). Definitely a recipe worth taking the molasses spot on your holiday baking list.

Every year I'm sure to include a molasses cookie in my cookie tins because they really are meant for the holidays. So seeing this recipe from Jen at Jen's Favorite Cookies, I knew it would be the perfect option for this year. And I'm glad to have it in the rotation. My only adjustment was to add cinnamon to the sugar mix for rolling and flatten the dough balls, which helped give them that crackly texture that is so fun. A simple and delicious twist to merge molasses cookies with snickerdoodles and perfect to brighten these dreary days.

Molasses Snickerdoodles


3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, room temperature
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup cinnamon sugar

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat shortening on medium high speed until creamy. Add sugar and beat until fluffy, about 3 minutes, scraping sides of bowl as needed.

Beat in molasses and egg.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger and salt.

Gradually stir flour mixture into molasses mixture until just combined.

Place cinnamon sugar in a shallow dish. Using a medium cookie scoop, divide dough into balls and roll in cinnamon sugar to coat.

Arrange dough balls on a parchment or Silpat lined baking sheet. Using the flat bottom of a glass, press down evenly on each dough ball to flatten.

Bake at 375 degrees F for 7-9 minutes until edges are set and gently crisp. Turn baking sheet 180 degrees halfway through.  If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on pans for 3-5 minutes before transferring to wire racks to cool completely.

Makes 5 dozen cookies.

Happy Baking,
The Cookie Princess

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