Original Source: The Cookie Bible
Our Rating: Favorite* 5/5
Jingle Jumbles have become a holiday tradition in my family. I've been
making them for years as The Cookie Bible was one of the first cookbooks or
introductions to cookie making I really had. I highly recommend this cookie book if you are wanting to get serious about cookie baking. It has a great variety and a lot of basic info that is so helpful! For some reason the
combination of molasses and raisins just really jumped out at me.
I pretty much always have these ingredients on hand, so I can make these
anytime the craving strikes (and sometimes it does in the middle of summer!)
but they definitely scream holiday to me.
Where I vary from the original recipe is in the rolling step, I add colored
sanding sugar in with the granulated sugar to give my cookies a more festive
look. I did red and green this year, but I've also done gold and silver
before for a more subtle sparkle.
I baked off just a few for quality control, and the rest went off into the
freezer to be ready for Christmas. These freeze great and also last
quite a while in your cookie jar or tin, the molasses keeps them nice and
moist, so they are great for shipping or gifting!
Molasses cookies might seem a bit old fashioned, but everyone seems to love
them so I suggest giving them a try on your cookie tray this holiday
season! Recipe below :) Happy baking!
Ingredients:
3/4 cup butter, softened
1 cup brown sugar, packed
1/4 cup molasses
1 egg, room temperature
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/4 cups raisins
Additional sugar for rolling - plus colored sanding sugar if desired
Directions:
1. Pre-heat oven to 350 degrees.
2. In a medium sized bowl, mix dry ingredients of flour, baking soda, salt,
cinnamon, cloves, and ginger. Set aside.
3. In a large bowl of stand mixer with paddle attachment, cream butter and
brown sugar until light and fluffy.
4. Add the molasses and egg to the mixture and continue to mix until
blended.
5. Once combined, add the dry ingredients, mix together.
6. Stir in raisins.
7. Roll into 1-1/2 inch balls (I used a cookie scoop) and roll in sugar.
8. Place spaced out on ungreased cookie sheet.
9. Bake for 8-10 minutes until set.
10. Cool on racks.
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