Friday, December 21, 2012

Glazed Molasses Cookies


The baking has begun for our holiday party.  Although my culinary interests and abilities lie in the savory camp, I do enjoy baking during the holidays for those I love and those who love sweets.  With the right {and easy} recipes, one can turn out baked goods just as good, if not fresher, than those purchased. Besides, there is something so perfect about the visual imperfections of all things DIY.  These addictive cookies are similar to those served at the bakeshop, Milk.

Glazed Molasses Cookies

1 cup (2 sticks) butter
2 cups sugar
2 eggs
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
- and for the glaze
3/4 T butter, melted
1 c powdered sugar
1 T hot water


Heat the oven to 325 degrees.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.

Using a medium size cookie scoop, spoon batter onto a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

For the glaze -  mix melted butter and powdered sugar in a small bowl. Slowly stir in 1 T of hot water pushing the back of the spoon against the sides of the bowl to break down lumps.  When completely smooth, you should have a runny glaze.  If the glaze is too thick, add another 1/2 - 1 T water. When the cookies have cooled, gently spoon about 2 t of glaze, 1 t at at time,  on the center of each cookie and use the back of the spoon to spread glaze. Once the glaze has hardened, store cookies in an airtight container, lining each layer with parchment paper.

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Source: Adapted from the LA Times.

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