Some things are just meant to be: food contributor, Libby, sent me this delicious family recipe, and less than 24 hours later, Victoria emails a handful of us suggesting a blogger holiday cookie post swap. Genius/amazing timing. Keep reading for the recipe for these molasses crinkle cookies, plus links to nine more cookie recipe posts (omg, pinning!) by many of my favorite ladies on the interwebs. Happy holidays! 

Molasses Crinkles

Despite being fairly competent in the kitchen, I do not make beautifully decorated cookies. Mine look as if a koala had raided the kitchen. I’m more of a “roll ‘em into balls and dip ‘em in sugar and call it a day” gal – which in a busy December is kind of what I’m looking for.  These molasses cookies are the soft, chewy, gently spiced sort. My mother prefers the crispy, snappy, knock you off your feet with their ginger punch kind but not me.

I grew up making these and stuffing them in big winter coats and feeding them to my pony, Magic. It taught him to always go through my pockets like a hopeless pick-pocket. I loved every second of it, as he loved devouring these cookies. We both had quite the sweet tooth. I’m not quite sure where the original recipe came from – I asked my mom hoping to give it proper attribution -so the most I know is it first came to my mother from a friend in 1985. The original is Xeroxed from a spiral notebook. They are amazing cookies; no fuss, delicious and perfect this time of year.

Molasses Crinkles

Click through for this delicious homemade recipe + a link-up of nine more new cookie recipes you don’t want to miss… Keep Reading —>>


Peanut Butter Cookies

December 13, 2012

Have I shared with you that I’m a bit fanatical when it comes to peanut butter? No joke, I eat a pb + j sandwich every single morning. I’ve been wanting to make peanut butter cookies for ages so finally went for it after seeing a cookie contest in Parade mag this past weekend. The perk is that these are gluten free, which I tried all fall (maybe oddly, I’m now doing a “low-gluten”/emphasis on healthy, whole foods lifestyle) so these are perfect. They can be a bit flaky, so base your cooking time accordingly.

1 cup sugar
1 cup peanut butter
1 egg
1 tsp. vanilla extract
1/2 cup crushed peanuts
optional: I’m definitely trying chocolate next time with this. Just saying!

Preheat oven to 325.
In a bowl, beat sugar, peanut butter, egg and vanilla extract.
Place small scoops of the batter (approx. 24) on a cookie sheet covered in parchment paper. TAGG tip: when working with a sticky batter, spray your scoop/spoon with non-stick cooking spray; much easier.
Bake for approx. 12 minutes, or until brown. Remove, let cool for a few minutes and then transfer to a wire rack to cool completely.

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