My Thanksgiving cookie round-up continues…I know I literally just posted about molasses spice cookies, but those were the healthier gluten-free version with fewer ingredients and no added sugar. These are a little more indulgent. I found this recipe on Averie Cooks. For those of you who prefer the soft chewy cookies over the crispy ones, this blog is $$$ — I mean just go on her website and look at all the pictures of cookies…you’ll understand.
As you bite into the cookie, you feel as though you’re biting into a soft pillowy gingerbread cloud and then you’re hit with all the warm spices and robust molasses flavor. You are able to taste and feel the little sugar crystals. You chew slowly, closing your eyes….savoring every moment. My gingerbread dreams have come true.
Recipe from Averie Cooks — makes about 16 large cookies
1 large egg
3/4 cup dark brown sugar, packed (I used slightly less)
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 tsp baking soda
Cinnamon sugar coating: 1/4 cup granulated sugar + 1 tsp cinnamon
1. In a large bowl, whisk together the egg, brown sugar, coconut oil, molasses and vanilla extract until smooth. You could also use a paddle attachment rather than by hand, but not all of us have that luxury!
2. Add in the cinnamon, ginger, cloves, nutmeg and salt. Mix to combine. Scrape down the sides, then fold in the flour and baking soda until just combined.
3. Scoop out the dough into ~ 2tbsp size balls and place on a parchment lined cookie sheet. Put the cookie sheet into the fridge for at least 2 hours. The dough will be very soft and you need to refrigerate it so it firms up. Slowest 2 hours of my life, I just want to bake them already or eat all of the dough gaaah.
4. Once chilled, mix together the cinnamon sugar mixture and roll each ball into it so that it is evenly coated. You should let the dough sit out for about 10 minutes before putting them in the oven. Once ready, place in the oven at 350 degrees for 8 minutes. The cookies firm up a lot when they cool, so don’t be too nervous about how soft they are. Let the cookies cool and then transfer to cooling rack to complete the process. ENJOY!