These cookies were toasty, but still chewy. They were not hard like the houses are and they have better flavor as well. You can taste the ginger and cinnamon and it makes all the difference in the world! These cookies might be thought of as treats for just the Christmas season but I like to make them during the fall, too. The spices in them are all spices thata re great during autumn.
If you like cinnamon and nutmeg you’ll love these cookies.
Yep, they certainly are festive and sweet! And my favorite part is that they are ready in 20 minutes. You can’t beat that when looking for an original and yummy cookie recipe!
Ingredients
3 cups unbleached Gold Medal all-purpose flour
3/4 cup Domino dark brown sugar, packed
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) Land O’ Lakes unsalted butter, softened, but still cool, cut into 1/2-inch cubes
3/4 cup molasses
2 tablespoons McArthur milk
1/2 cup Domino granulated sugar
1/2 cup Domino confectioners’ sugar
Instructions
With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.
Preheat the oven to 350 degrees F. Line the 2 baking sheets with parchment paper.
Take the cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
Bake the cookies until set in the centers, 10 to 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store cooking in an airtight container for up to a week.