Saturday, December 26, 2009

Ginger Molasses Cookies

Santa was supposed to get these cookies this year. Unfortunately I was so busy on Christmas Eve, by the time I got around to making the dough, it was late. The longer the dough is chilled, the better (IMHO) the cookies bake up. I LOVE LOVE LOVE using silicone liners on my cookie sheets. You don't have to grease them and NOTHING sticks to them. Silpat and Tupperware are the two that I use. I use a #20 scoop (it holds 1/4 C) to make these cookies and I fit 8 on a cookie sheet ( :-:-: in that pattern) This gives you nice big satisfying cookies! With my oven and with that size of cookie it takes the full 16 minutes to cook. Just don't leave an 18 year old in charge of taking the last batch out of the oven while you go see a movie.... you will come home to hockey pucks ;-)
BTW... Santa doesn't mind Oreos :-)

Ginger Molasses Cookies

1/2 C butter, softened
2 oz cream cheese, softened
1/2 C sugar
1/2 C brown sugar
1 egg
1/4 C molasses
2 C whole wheat pastry flour (you could use AP flour, but you can't tell these have wheat flour in them)
1 T ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt

Cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg and molasses. In a separate bowl, combine the remaining ingredients. Add all at once to creamed mixture and beat just until combined. Cover and chill dough at least 1 hour (overnight REALLY is best) Drop dough onto a lightly greased baking sheet. Bake at 350* for 12-16 minutes. Let rest on cookie sheet for several minutes then transfer to a cooling rack.

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