theartfulmegalodon:theartfulmegalodon:So these are, no lie, the Best Damn Cookies Ever. I have
theartfulmegalodon:theartfulmegalodon:So these are, no lie, the Best Damn Cookies Ever. I have heard this from every person I’ve ever made them for. I’m sure you’ve all seen plenty of recipes that start exactly like this, but… just trust me. I don’t usually hyperbolize, and when have I ever posted a recipe here before? Yeah, Meg, this is an art blog, right? What gives? THESE COOKIES GIVE, GOOD SIR OR MADAM. YOU WILL THANK ME LATER!I have given them as Christmas gifts for years, always to rave reviews. I have given them to my apartment office folks, and one gal this year practically leapt on me when I went to pick up a package a week out from Christmas: “Where are our cookies? You’re still gonna make them this year, right?” She said it jokingly, but just… a little too intently, if you know what I mean. (She got her cookies.)I brought some in, still warm, to my grad school class as a pick-me-up, and offered them to one professor as he busily walked in and out again. He waved it off, no no, no thanks, gotta go, until my classmates stopped him and insisted, so he took one on his way out the door. Seconds later, from down the hall, we heard, “OH, WOW!” And he came right back and grabbed more.When I went to UPS to mail batches of them to friends and family, I took some extras and gave them to the girl working there. I then went next door to pick up some groceries. While browsing the produce, my phone rings from an unknown number, and it was the girl at UPS. I was concerned that something had gone wrong until she said, “I just had to call and tell you these are the best cookies I have ever eaten! THANK YOU!” The next year, she remembered me, and gave me the employee discount, while telling her coworker about the cookies.I receive this kind of rapturous feedback even from people I don’t know well (who would have no reason to flatter me). For example, my roommate made some to mail to his sister, and by the time we heard back, she and her husband had apparently already eaten half of them, and we are still hearing about them from his mother, who is visiting now. We are now making more.So without further ado, I do hope you enjoy this recipe for crack- I MEAN cookies. A Christmas/Holiday gift to you all!MOLASSES SPICE COOKIES:2 ¼ cups all-purpose flour2 tsp. baking soda ½ tsp. salt1 ½ tsp. ground cinnamon1 tsp. ground ginger¾ tsp. ground cloves¼ tsp. ground allspice12 Tbs (1 ½ sticks) butter, softened1 large egg½ cup dark brown sugar (packed)½ cup granulated sugar, + extra for coating1 tsp. vanilla extract1/3 cup unsulphered molassesPREHEAT oven to 375ºCOMBINE flour, baking soda, salt, cinnamon, ginger, cloves, and allspice together in a bowl and set aside.(With a mixer) CREAM butter on medium speed for 2 minutes.ADD both sugars and beat until light and fluffy, about 3 minutes. (Break up any brown sugar lumps.)ADD egg, vanilla, and molasses. BEAT until combined, about 30 seconds.ADD mixed dry ingredients and beat at low speed until just combined. (This will make a fairly sticky dough. The warmer the butter when you start, the goopier it will be. I advise to cream butter that is just soft enough to submit to the beaters.)SPOON (or hand-roll) dough into 1 inch balls, ROLL each in granulated sugar, and place on UNGREASED cookie sheets, about 1 ½ to 2 inches apart.BAKE until outer edges begin to set and centers are soft and fluffy, about 9 ½ minutes. (Slightly longer for bigger cookies.) Cool cookies on sheets for 2-3 minutes before transferring to cooling racks. (Do not leave on longer, or they will end up overdone.)They are delicious any time, but ESPECIALLY good warm out of the oven! ENJOY, all you holiday bakers, and HAPPY HOLIDAYS! Reblogging these cookies for the season, though I realize it’s a bit late in the game. (And also I won’t get to make any this year because I am sadly sans mixer.) I stand by these, though! They never fail! One more time! For really reals, you will NOT be disappointed! -- source link