‘Tis the season for me to put on my Wonder Woman apron (yeah, I have one) and wreck the kitchen. Everyone from the PTA to the neighbors seems to need me to make “just a few cookies” for various holiday events, plus I like to dole out some goodies to my kids’ teachers before we head off for winter break. After many years of baking, I’ve settled on three favorite cookie recipes I’ll make every year, because they’re low effort/high yield (particularly if you have a good stand mixer) and delicious. What’s more, all of the following can be frozen, so if you can’t bake everything at once, you can pace yourself and still be ready with a gazillion plates of homemade holiday cookies on short notice.
Old-Fashioned Molasses Cookies Recipe
This recipe comes from my dear friend Kira‘s grandmother, but in my house we just call them “Kira cookies.” These are sweet and dark and chewy and nostalgic. My children swear Christmas cannot arrive until we’ve baked at least one batch.
Ingredients for Molasses Cookies
1 1/2 cups shortening
2 cups sugar (plus sugar for dusting)
1/2 cup molasses
4 cups flour
1/2 tsp salt
4 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ginger
Directions for Molasses Cookies Recipe
Preheat oven to 375˚.
Cream sugar and shortening together. Add molasses and eggs. In a separate bowl, combine remaining ingredients. Add by cupfuls to wet mixture, mixing well.
Roll dough into balls (about 1.5″ across) and roll in sugar to coat. Place 2″ apart on an ungreased cookie sheet. (If the dough seems either too sticky or soft to form into balls, chill for 10 minutes or so and try again.)
Bake for 10 minutes. Resist the urge to say, “Oh, they cannot possibly be done yet… they don’t look done!” and bake them for longer, unless you’re hoping for a batch of hockey pucks. Trust me; 10 minutes is all they need.
Yield: 5 dozen. Read More