I’m trying to keep my holiday cookie posts short and sweet because everyone is super busy right now. However, its really hard because CHRISTMAS IS ALMOST HERE…. AHHHHHH!!! In case you couldn’t tell by my heavy handed use of All Caps, I’m super excited/hopped up on a lot of sugar from baking. And though we don’t all celebrate the same things in December, I think we can all agree that no matter what you celebrate (or don’t celebrate because I don’t know you’re life), any excuse to stuff your face with sugar and carbs is a good thing. So let’s get to the baking! Crisp Honey Molasses Cookies, anyone?
Crisp Honey Molasses Cookies, the amount of cookies depends on your cookie cutter. I got about 4 and half dozen 3″circles.
- 1/2 cup honey minus 2 Tablespoons
- 2 Tablespoons molasses
- 1 cup butter (2 sticks), softened to room temperature
- 1 Tablespoon shortening
- 1 ½ cups white sugar
- 3 eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon salt
- ¼ teaspoon ground clove
- 4 cups flour, plus extra for rolling out the cookies
- Kitchen Aid Stand Mixer, or an Electric mixer with a large mixing bowl, (or a wooden spoon and your arm). I use a Kitchen Aid because my arms are weak.
- 9” X 13” Baking sheets, lined with Silicone baking sheets or Parchment paper (In a pinch you can grease your baking sheets with butter, Shortening, or a non-stick cooking spray).
- Separate mixing Bowl for dry ingredients
- Rubber spatula to scrape sides of bowl
- Rolling pin
- Cookie cutter of your choice
- Cooling Rack
1) Preheat your oven to 375 degrees.With your electric mixer on medium, cream the butter, shortening, honey, molasses, and sugar together for 5 minutes or until thoroughly combined and slightly fluffy
2) While the butter/shortening and sugars are combining, mix together your dry ingredients and set aside.
3) When the butter/shortening and sugars have finished mixing, turn off the mixer and scrape down the sides of the bowl. On medium speed, begin adding your eggs one at time until thoroughly incorporated into your batter. Scrape down the sides and bottom of the bowl. Turn your mixer back on medium and give your wet ingredients a final mixing for about 10 seconds to make sure everything is thoroughly combined.
4) Turn your mixer off and add half of the dry ingredients. Turn the mixer to its lowest speed (prevents an irruption of flour) and mix the batter until the dry ingredients have just combined (no more than about 20 seconds). Scrape down the sides of the bowl and repeat with the rest of your dry ingredients.
5) When the dry ingredients have been combined, cover your bowl with saran wrap and place in the refrigerator for at least an hour (2-4 hours in the fridge is preferable, but when you’re in a bind, you’re in a bind).
6) Working in small batches*, begin rolling out your dough. Take a ball of dough out of the fridge that’s about the size of a baseball or a little larger and flatten into a disk. Place the disk on a floured service and coat the disk with flour. Roll out your dough to about 1/4″ thick. Using your favorite cookie cutter, cut out your cookies and place on a lined baking sheet about 1” apart. Repeat this process with the rest of the dough.
*This dough is easiest to work with when its really cold. Keep the majority of the dough in the fridge and only pull out small batches at a time. If your dough starts to get to warm and mushy to work with then place it back in the fridge and let it chill for 15-20 minutes.
7) Bake your cookies for about 5-7 minutes until they are slightly golden and cooked through. Let them cool on the baking sheet for 2 minutes. After two minutes, remove the cookies and let them finish cooling on a cooling rack for at least 10 minutes (more if you plan on icing them). You can eat them as is or wait until they are completely cooled and ice them.
Cookies and Salt Disclaimer: I received nothing for writing this post except for free cookies and some Christmas cheer.