Cookies for Christmas
There is still time to make a batch or two of Christmas cookies. I am all about the easy ones. I found a molasses crinkle cookie that is easy and delicious. I am making a new one today, its a bar, I found it on Smitten Kitchen. The Austrian Raspberry Shortbread bar. Let me tell you looks pretty easy. Make the dough the day before, put into a 9 x 13 baking dish, spread with Raspberry jam, bake and walla holla you got some Christmas cookie bars. I will let you know how they turn out.
Chewy Molasses Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
⅓ cup granulated sugar
⅓ cup mild-flavored (light) or robust-flavored (dark) molasses
¼ cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)
· Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
Mix in dry ingredients just to combine.
· Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
· Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.