When you bake something great, you want to share it. That’s why Santa invented Christmas cookie swaps. This time of year there’s nothing more enjoyable to eat – and fun to share – than a delicious batch of Christmas cookies. I’m always so curious to see how others celebrate the holidays, and – most importantly – what cookies they bake, so I jumped at the chance to participate in this year’s Great Food Blogger Cookie Swap hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. I received the names of three fellow food bloggers, and then it was time to whip up a batch of cookies to ship off while eagerly awaiting the three dozen cookies that would be arriving at my door.
For this year’s Great Food Blogger Cookie Swap I made one of my all-time favorite Christmas treats: molasses cookies. I love them because, like gingerbread, they’re full of delicious spices, but they’re a bit sweeter and have a wonderfully soft texture. They’re the most perfect cookie to enjoy while decorating the tree, sitting by the fire with a glass of eggnog, or before heading off to bed on Christmas Eve. This recipe makes dozens of cookies, so there will be plenty for you to share with loved ones and still have enough leftover to scarf down yourself!
Recipes makes approximately 5 dozen cookies
1 1/2 cups shortening
2 cups sugar (plus more for rolling cookies)
1/2 cup molasses
3 1/2 cups flour
3 tsp baking soda
1 1/2 tsp ground cloves
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
In a medium bowl, mix flour, baking soda, cloves, cinnamon, and ginger. Set aside.
In a the bowl of a stand mixer or a large mixing bowl, mix together shortening, sugar, and molasses. Add eggs. Slowly add flour mixture, blending just until incorporated.
Pour extra sugar onto a small plate. Roll dough into balls and roll each ball in sugar. Place cookies far apart on an ungreased cookie sheet.
Bake cookies at 350 degrees for 8-10 minutes until cookies spread and flatten. Edges should appear slightly crisped and flat and center should still be slightly puffed. Cool cookies on tray for 5 minutes before transferring to a cooling rack to cool completely. Cookies will firm up and tops will crackle as they cool.
P.S. As part of the Great Food Blogger Cookie Swap, I received a dozen delicious cookies from Jessica Erin of Stuck on Sweet, Linda of The Orange Bee, and Linda of 2 Cookin’ Mamas. Be sure to snag their yummy recipes, too!