As you may or may not know, during The Great Food Blogger Cookie Swap, you send cookies to three random food bloggers, and receive cookies from three random food bloggers. Fun, right?
I didn’t think that this year’s cookie swap could top last year’s, and I hate to make it seem like I’m playing favorites, but I am. This year’s batch was both creative and delicious, and appealed to two of my addictions: chipotle and toffee. How can you top that? I’m sorry, you can’t.
Ginger Molasses Cookies
Adapted from AllRecipes
- 2.25 cups all-purpose flour
- 1 tbsp freshly grated ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter, unsalted, room temperature
- 1 cup white sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 2 tbsp white sugar, for rolling
- Preheat oven to 350. Combine flour, baking soda, cinnamon, cloves, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer (if possible), cream together the butter and sugar until light and fluffy. Add egg, then stir in water and molasses.
- Slowly begin to add the dry ingredients. Continue to add and mix a little at a time until all the dry mixture has been added into the wet mixture.
- Optional: Refrigerate the dough for 30 minutes. I found this made it easier to handle and shape.
- Shape dough into heaping tablespoon sized balls. Roll them so the edges are neat. Roll each ball around in the extra sugar to coat. Place on ungreased cookie sheet, and lightly flatten.
- Bake for 10-12 minutes and allow to cool for a few minutes extra on the cookie sheet before moving to wire rack to cool completely. Enjoy!
Now onto the cookies I received…