After engine issues left me stranded in the ‘burbs without my trusty old car (“The Raudi,” for those of you who have yet to acquaint yourselves with her, and yes I’m one of those people who names her car) and away from my kitchen for a few days, I had all but resigned myself to believing that there was no way I’d have time to bake, photograph, and get a recipe out for the blog the week.
I was stressed, upset, and most of all, feeling like I was going to fail all of you (seriously the suckiest feeling on the planet).
But alas, here’s proof that if there’s a will, there’s a way!
These are the cookies that almost didn’t happen this week. They’re made of sugar and spice and everything nice, and are best served warm alongside a glass of milk (whole, not skim– ain’t nobody got time to worry about a few extra calories and grams of fat).
Sugar & Spice Cookies
- 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
- 1/2 cup light brown sugar, packed
- 1/3 cup molasses
- 1 Tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/3 cup sugar
- In a small mixing bowl, combine butter, brown sugar, molasses, maple syrup, and vanilla extract
- Add the egg and mix until fully incorporated
- In medium mixing bowl, sift together flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, and salt
- Add the flour mixture to the molasses mixture and mix until well combined
- Cover mixing bowl with dough in plastic wrap and chill in refrigerator for 30 minutes
- While dough is chilling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Roll dough into 1-inch balls, coat with sugar, and place on lined baking sheet (keep about 2 inches of space in between each cookie)
- Bake for 7-8 minutes on a middle rack, until cracks start to form on the tops of the cookies (cookies may appear slightly under-baked-- this is okay, as they will continue to set upon removal from the oven)
- Let cool for 5 minutes on a cookie sheet, then transfer to a wire rack
- Serve warm or room temperature, or store in an air-tight container in the freezer for up to 3 months
- TIP: for extra soft, moist cookies, place cookies in a ziplock bag while they're still hot and seal it tight; this helps to lock in moisture that would otherwise be lost during the cooling in open air process