The Caramel Cookie – Butter. Sugar. Flour. Yum.
Monday, December 12, 2011
Posted by thecaramelcookie / 10 comments » / Cookies, Dessert
This year I participated in The Great Food Blogger Cookie Swap put on by Lindsay of Love & Olive Oil and Juile of The Little Kitchen. I sent a dozen
homemade cookies to three bloggers and received three dozen delicious cookies in return.
I baked up these delicious molasses cookies to send to Kelley of Mountain Mama Cooks, Leah of The Primrose Bird, and Kelly of Sallaboutme.
I received chocolate chip cookies make with sunflower seed butter from Michele at Foodbrarian. She also sent me these cute “Cookeys.”
Emily of Life on Food sent some delicious peanut butter, toffee, and pretzel cookies. I took shared these with me co-workers and they disappeared really
quickly. Suzanna of Kokocooks send me the most beautiful Lemon Almond Springerle I’ve ever seen.
I chose to send these molasses cookies because they remind me so much of the holidays. My mom made them every year growing up (and still does!) and they
taste like Christmas in your mouth. The recipe is really easy and can be made in one bowl. Win!
I sent the bloggers both a thin and crispy, and thick and chewy version of the this recipe. I prefer the thicker, chewier recipe which is the one posted
Everyone needs an easy holiday cookie recipe like this!
To learn more about the cookie swap and to sign up for next year’s even, click here.
Makes 2 dozen cookies
Adapted from Grandma’s Molasses (it’s on the side of the molasses jar!)
3/4 cup shortening
1 cup light or dark brown sugar, packed
1/4 cup molasses
2 1/4 cups unbleached all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Additional sugar for rolling.
In a large bowl beat the shortening, sugar, egg, and molasses on medium speed until well blended and smooth (about 1-2 minutes). With the mixer on low, mix
in the flour, baking soda, salt, cloves, cinnamon, and ginger. Chill the dough for at least 1 hour.
Preheat oven to 325. Roll the dough into heaping tablespoons (I used a 1 1/2 tablespoon cookie scoop) and dip the tops into the sugar. Place the cookies
sugared side up onto a greased or silpat lined cookie sheet. Bake for 9-12 minutes, or until the edges of the cookies are brown. Cool cookies on pan for 5
minutes before moving to a cooling rack to cool completely.