The countdown begins. It's Dec. 5, and I can think of no better way to commemorate this otherwise nondescript date other than naming it The Start of the Cookie Countdown.
We've got cookie recipes. Dozens of them. Drop cookies, sugar cookies, stuffed, filled and sandwiched cookies. Cookies that stack, others that snap. Chewy and crumbly, thick and oozy. The list will begin here with a classic ginger molasses cookie. Feel free to stud with chocolate. Want more? Check out
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Ginger Cookies
In the bowl of a stand mixer, combine:
2 sticks butter
1 cup sugar
Set aside:
1/3 cup molasses
1 egg
In a medium bowl, whisk together:
2 cups flour
3/4 tsp baking soda
pinch of salt
2 tsps ground ginger
1 tsp freshly grated ginger
1/2 tsp cinnamon
1) Cream butter with sugar until it looks fluffy.
2) Add eggs and molasses and cream until smooth. Scrape the bowl well.
3) Add dry ingredients to the butter mixture and mix until just combined.
4) Shape your cookies on a cookie sheet and bake at 350 until lightly golden brown (about 7 minutes). For chewy cookies, stop as soon as the edges begin to crackle and wait 15 minutes for cookies to cool on the cookie sheet before removing. For snappy cookies, bake 2-3 additional minutes.
We like using small ice cream scoops to get more consistent cookies.
If desired, roll your cookies in granulated or powdered sugar before baking.
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