SANDRA'S SPICE 'N EVERYTHING NICE COOKIES

I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)

Prep: 15 Mins.

Bake: 10-12 Mins.

INGREDIENTS

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar (plus more for rolling cookie balls)

1/2 cup quality molasses

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon fine-grain salt

METHOD

Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!

SANDRA’S MOLASSES-KISSED CHEWY OATMEAL-RAISIN COOKIES

This cookie recipe creation yesterday turned out phenomenal!

Back in the kitchen today, upon request,
to bake an additional double batch ~ Gotta keep my guys happy...

Yields: 30 (Appx.)

Prep Time: 15 Mins.

Bake: 8 to 10 Mins.

INGREDIENTS

½ cup (1 stick) unsalted butter, at room temperature

¼ cup + 2 tablespoons packed brown sugar

2 tablespoons granulated sugar

2 tablespoons molasses (spray spoon first)

1 large egg

2 teaspoons vanilla extract

1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda

½ teaspoon ground cinnamon
1/4 teaspoon ground ginger

Pinch of salt

¾ cup + 2 tablespoons all purpose flour

1-1/2 old-fashioned oats (not quick cooking)

½ cup raisins

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with a silpat liner or parchment paper; set aside.

Beat butter and sugars in a large bowl with hand mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy. Beat in molasses, egg, vanilla extract, baking powder and soda, cinnamon, ginger, and salt. On low speed, beat in flour, and then oats and raisins just until fully combined.

Drop level tablespoons 1-1/2” apart on a prepared baking sheets.

Bake 8 to 10 minutes until tops appear dry for chewier cookies, more dry for less chewy (my baking time for chewy perfection is 9 mins.). Cool cookies on baking sheet 1 minute before removing to wire rack to cool completely.

Store cooled cookies in an airtight at room temperature up to 5 days (or freeze up to 3 months). ~ Enjoy!

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Tip: To retain stored cookie chewiness so they do not harden over time, place ¼ slice of fresh bread inside airtight container ~ Ensure to replace with a fresh piece of bread daily until cookies are gone.

  

SANDRA'S TENDER GINGERSNAP COOKIES

These are great to make ice cream sandwiches with – children love helping, 
including just eating them by dipping these Gingersnaps 
in an ice cold glass of milk...

Yields: (3 doz.)
Prep: 10 Mins. |
Chill Dough: 1/2 hr. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

3/4 cup unsalted butter, melted
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground allspice
--1/2 cup granulated sugar, mixed with 1 teaspoon cinnamon (for rolling cookies in)

METHOD

In a medium bowl, with a hand mixer beat together the melted butter, brown sugar and egg until smooth. Add molasses and vanilla, and beat to combine. Sift through a sieve into the bowl the flour, baking soda, kosher salt, cinnamon, cloves, ginger and allspice; blend with a wooden spoon into the molasses mixture. Place dough, covered with plastic wrap, in the freezer to chill for a 1/2 hour.

Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a Silpat liner; set aside.

Mix white sugar and cinnamon in a small bowl; set aside.

Remove chilled dough from freezer, and roll into walnut sized balls, and then roll them in the sugar-cinnamon mixture. Place cookies 2 inches apart onto prepared baking sheet, and slightly flatten them with a smooth-bottom glass.

Bake for 10 to 12 minutes, just until tops are beginning to form cracks. Cool on wire racks. – Enjoy!

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Tip: I store my cookies in an airtight container with an unflavored cracker (I use a chunk of pilot bread or a club cracker), which keeps them moist so they don’t dry out and become hard.