Molasses Christmas Cookies

13-12-23 Christmas cookies 350x350

One of the all-time favorite Christmas cookie choices is a chewy and aromatic spiced molasses cookie. These delicious cookies are perfect to make ahead of the busy holiday season, and you can make one large batch, keeping half of the cookies to enjoy for now and freezing the second half to enjoy for later.

Molasses Christmas Cookies are a wonderful make ahead cookie variety because the recipe uses natural ingredients and sweeteners. All you need to do is blend 4 1/2 cups flour, four teaspoons baking soda, 1 teaspoon of salt, 3 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, and 1 1/2 teaspoons ground cloves in a bowl, mixing well and then set that aside.Now beat three sticks of unsalted butter with an electric mixer, and slowly add 1 cup of dark brown sugar and 1/2 cup natural brown sugar, until this mixture is fluffy. Then blend in 2 beaten large eggs, 2 teaspoons pure vanilla extract and 2/3 cup unsulphered molasses which is,of course, the most important ingredient for that special flavor. Add your dry ingredients to this wet mixture and beat an additional 2 minutes. If you don't want to bother with using cookie cutters in a variety of Christmas designs, you can simply roll the dough into small balls about the size of a golf ball and place them on an ungreased baking sheet about 1 1/2 inches apart.

Get your baking pans ready and your favorite cookie cutters. Chill the dough for an hour to make it easier to work with. Dust your work surface and rolling pin with flour and take a ball of the chilled dough, rolling it out to about 1/4 inch thick and cutting it with flour-dipped cookie cutters before placing the cookie cut-out on your baking sheet. Kids will love to join in this part of the process! Then you can decorate with your favorite colored sugar and/or sprinkles.

This Molasses Christmas Cookie recipe needs to bake at an oven temperature of 375 F for about 10-11 minutes. When you pull the cookies from the oven, they should be lightly browned on the edges and still slightly soft in the center to remain chewy. Cool right on the baking sheet for 2 minutes before transferring to a cooling rack. This recipe makes about 4 dozen cut out cookies (depending on size), half of which can be wrapped in freezer bags to freeze for later enjoyment.