Day 355 - This Is The Best Holiday Cookie Recipe, Stop Here.
Hey, Everyone. Look, I know we are all searching for the best darn cookie recipe right now. We all need the perfect plate of cookies to give to a beautiful neighbor, make for a dreaded cookie exchange or bring to a holiday party. We all want a show stopper. A cookie that everyone will request and talk about for years to come.
Well, don't even think to look anywhere else. I have the perfect holiday cookie recipe for you. I am going to share with you this top secret Peppermint Molasses Superstars recipe. It will make you the cookie baking darling of any event. The secret to making them perfect is to make them big or rather an enormous sized chewy, sweet, salty disc of pure goodness.
Today's project is to create a batch of cookies and make them big. Here is the recipe:
Peppermint Molasses Superstars
Serving: About 24 large cookies
- 3/4 packed cup dark brown sugar
- 1 cup softened unsalted butter
- 1 large egg
- 3/4 cup unsulphured molasses
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 6 tablespoons butter softened
- 2 cups powdered sugar
- 4-5 tablespoons heavy whipping cream
- 1 tablespoon peppermint extract
- 1/2 tablespoon vanilla extract
- a pinch of salt
- 1 cup crushed peppermint candies
Step 1: Preheat oven to 325°F and line cookie sheets with parchment paper. In a large bowl, cream together brown sugar and butter until creamy. Beat in the egg and molasses until light and creamy.
Step 2: Whisk together dry ingredients in a medium bowl then add them slowly to butter mixture.
Step 3: Using an ice cream scoop, drop the cookie dough onto prepared sheets 2 inches apart and bake for 10-12 minutes and then switch positions of the baking sheets in the oven. Bake for another 10-12 minute or until set. Cookies should not brown or wet in the middle.
Step 4: Cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Step 5: Prepare the frosting. With a mixer, whip the softened butter on high for 3 minutes. Turn off the mixer and add the powdered sugar. Combine until smooth. Add the cream, extracts and salt. Whip until smooth.
Step 6: With a butter knife or an offset spatula, frost the cookies and sprinkle the crushed peppermint candies on top of each cookie. Store in an airtight container in the refrigerator for up to 5 days.
Until tomorrow great cookie bakers.