Hi everyone! Happy almost-weekend-before-Christmas!
I’m feeling particularly cozy today. The rain is coming down in torrents, which I actually enjoy in spite of the Hermione-hair it gives me. As I write this I’m sitting in my local Barnes & Noble, bundled in an enormous scarf and sipping hot chocolate. The only thing missing is one of these dipped molasses cookies.
I’m not eating any because this recipe only makes 2 dozen, so they’re safely set aside until Christmas Eve. Consider this a warning, because if you don’t double this recipe you may regret it! These are my favorite out of the Christmas cookies I’ve baked so far this year.
The molasses cookie recipe is just slightly adapted from America’s Test Kitchen. I saw an adaptation online where the cookies were dipped in white chocolate. However, the memory of the cinnamon/vanilla almond bark used with the Gingerbread Biscotti I made recently was still fresh in my mind, and I decided to use it again with these cookies.
I’m so glad I did. I like that you can see the cinnamon specks in the almond bark, and the gentle flavor doesn’t compete with the perfected Test Kitchen recipe.
Another option is to drizzle the coating on top if you like a lighter approach. These were so delicious dipped though – I highly recommend doing it this way.
Happy baking this weekend! Good luck!
Dipped Molasses Cookies
Makes about 2 dozen cookies
Adapted from In Katrina’s Kitchen
2 ¼ cups all purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
¼ tsp allspice
¼ tsp pepper
¼ tsp salt
12 tbsp butter (1 1/2 sticks), softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla extract
½ cup molasses
1/2 tsp ground cinnamon
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a medium bowl, whisk together the flour, baking soda, spices, pepper and salt.
In the large bowl of an electric mixer, beat the butter and sugars until light and fluffy (about 4 minutes). Add the egg yolk and vanilla, and beat until combined. Add the molasses and beat again until combined. With the mixer on low, add in the flour mixture until incorporated (about 30 seconds). Give it one more stir with a spatula to make sure all ingredients are incorporated.
Take 2 tablespoons of dough and roll into a ball. Repeat, placing dough balls about 2 inches apart. Bake for 10-13 minutes or until cookies begin to set around the edges but are still doughy in the middle.
Cool for 10 minutes on baking sheet, then transfer to a wire rack to finish cooling. (Reserve some parchment paper for later.)
Place almond bark in a small microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving, stirring every 15 seconds until smooth. Stir in cinnamon.
Dip each cookie in the melted almond bark, covering halfway. Let the excess drip off, then place on leftover parchment paper to harden. (You will probably have some dip left over.) Let the almond bark set completely (around 30 minutes), and enjoy!