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Frosted cookies

I am fully in holiday cookie-baking mode. The decorations are up, Elle’s Elf on a Frosted cookies is getting into her nightly shenanigans, and my kitchen is a full-on holiday treat factory.

We’ll eat some of everything, but most will be packaged up with a nice note and given to neighbors, teachers, and maybe even our UPS driver. I mean, he’s been at our house a lot this year, ok? They’re soft, chewy, and have just the right amount of ginger in them. I think they’ll be a hit!

They are buttery, rich from the molasses, thin but still chewy, and are just the right size to package up for gifts. Just make sure you do NOT use blackstrap molasses. Challenge Butter is churned fresh every single day and is made without any artificial preservatives, fillers, or dyes. In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet ingredients and mix until just combined, then cover and refrigerate the dough for at least 2 hours. When you’re ready to bake, use a cookie scoop to scoop out the dough and roll it into balls.

Roll the dough balls in granulated sugar, then place them on a lined baking sheet about 2 inches apart. I like to finish them with coarse sugar for a beautiful, wintery look. Freeze for up to 1 month. Just make sure to roll them in sugar before baking! Instructions In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract.

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