Hi Bold Bakers, I’m excited to share with you one of my favorite holiday recipes for
soft and chewy molasses cookies.
But first, I don’t know if you know this, but when I lived in San Francisco my husband
Kevin worked at Zynga on one of the worlds most popular social mobile games, Words with
Friends.
I’m sure you’ve heard of it.
This is actually when I started playing the game.
So I’m delighted to tell you that this portion of the video is actually sponsored by Zynga’s
Words With Friends 2.
So I’m 7 months pregnant and I’ve recently been thinking about how I’m gonna stay in
touch with friends and family once the baby comes and also find time for myself.
And that’s where Words with Friends 2 comes in.
I can still play my friends and family in one on one gameplay, but now there are loads
of new modes like solo challenge events, and fast paced team matches in the all new lightning
round.
Plus I can stay on top of my word game with daily wordplay puzzles, which I’m probably
gonna need for a bit of relaxation, especially if I’ve been up all night.
Download and install Words With Friends 2 through the link below and may the best friend
win.
Thanks again to Zynga and Words With Friends 2 for sponsoring this portion of the video,
now let's get stuck into our soft and chewy molasses cookies.
In a nice large bowl add in your egg, vegetable oil, sugar and molasses.
So molasses is the same as treacle, but if you don’t have it in your country do not
worry, I’ve got a really easy substitute that you can make and it works perfectly.
So you know me, I love when I can make something from start to finish by hand and this cookie
dough is just that, so with a whisk we’re gonna whisk all of these ingredients together.
So these are our wet ingredients, just move them over to the side, bring in a new bowl
and now we’re going to mix together all of our dry ingredients.
So add in your flour, nutmeg, cinnamon, ginger, salt and baking soda.
And then mix all of these ingredients together.
So these ginger cookies have a lovely crinkle on top and that’s because of the baking
soda.
The chemical reaction gives you that lovely crackly finish.
Ok lovely so that’s our dry ingredients, you just want to mix it together so everything
is really combined.
So simply what we’re going to do is bring back in our wet, and add all of our dry ingredients
in there.
It already smells like Christmas.
So once this is ready we’re going to pop this into the fridge, I love to chill all
of my cookie doughs for a minimum of 2 hours.
It just kind of helps them set and makes them really easy to scoop.
So we’re gonna pop this into the fridge and afterwards we’re gonna get ready to
scoop it, also you can freeze it at this stage it’ll freeze really well for up to 6 weeks.
So our cookie dough is chilled, it’s ready to scoop so now let’s bring in our cookie
sheet.
So line your cookie sheet with parchment paper.
Now here I have a tablespoon measure and all you want to do is use this to scoop your cookie
dough, you want to be generous with your cookie dough it is Christmas, Nice big cookie, then
just give it a rollie pollie in your hand, and then toss this in some Cinnamon sugar.
And I have the recipe on BiggerBolderBaking.com for the cookies and the cinnamon sugar.
Get it nice and coated, this just gives the cookie a little bit of extra something.
And we’re all about being extra here on Bigger Bolder Baking.
And then just pop it onto your baking sheet.
Then just continue with the rest of your cookie dough.
So this cookie dough will make a lot of cookies, around 25 or 26 or so, nice big guys, so I’m
just gonna bake off one tray right now, so what I like to do is keep some dough in the
back of the fridge then I always have it ready to go for when people drop over during the
holidays.
So there you go, that’s our last one.
Now with these cookies you don’t want to press them down you want to leave them as
nice little balls because they will spread out during baking.
Also make sure you’ve got some space between each cookie because like I said they will
spread out and you don’t want them to bake into each other.
But for right now these guys are ready to be baked off.
Bake your cookies off at 350°F or 180°C for roughly 12-13 minutes.
You don’t want to overtake them so they’re nice and chewy.
So in no time at all your cookies will be done and my kitchen smells amazing, just like
the holidays.
I’m really happy with these because you can see they’ve got this lovely crinkle
on top, really defined, and they’re really kind of gooey in the middle which means, they’re
gonna be nice and chewy when they cool down.
With this cookie recipe I guarantee you’ll be the most popular bold baker this holiday
season.
Oh my gosh, honestly, if Christmas had a flavor, this would be it.
It’s warm, it’s comforting, that molasses flavor, it’s chewy, soft and chewy, just
absolutely delicious and with all those lovely spices in there.
This cookie is without a doubt a winner.
I’ll see you back here really soon for more Bigger Bolder Baking.