Every year, we celebrate “Chrismukkah” with a cookie exchange as I have many friends who celebrate Hanukkah and it’s nice and fun to do something together.
The way it works :: Everyone bakes at least 2 dozen cookies and we vote on who’s cookies are the prettiest, most festive, and tastiest.
We made cranberry juice mimosas and taste tested a little bit of each cookie…and the winners came in strong. Kirby made gluten free gingerbread/molasses cookies which came in as most festive, Norelle made oatmeal lace cookies which won prettiest and Jen made salted chocolate chip cookies which came in as tastiest.
Molasses Cookie Recipe || Most Festive
Prep Time 15 minutes || Cook Time 10 minutes || Total Time 25 minutes || Servings 28 cookies
Ingredients
- 1 cup packed brown sugar
- 1/2 cup shortening
- 1/4 cup butter at cool room temperature
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups gluten free flour (brand we like: “Cup for cup”)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325F.
- In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.
- Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar.
- On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
- Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.
- Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.
Recipe Notes
- The butter should dent when you press on it but shouldn’t lose its shape. If the butter smooshes when you press on it, it’s too warm.
- Mild or robust molasses will work.
- Or 1/4 teaspoon table salt.
Oatmeal Lace Cookie Recipe || Prettiest
Ingredients ::
- 2 sticks of butter
- 2 1/4 brown sugar
- 2 1/4 rolled oats( not instant) gluten free ok if needed
- 3 tablespoons flour ( sub almond flour if needed)
- 1 teaspoon salt
- 1 egg beaten
- 1 teaspoon vanilla
- Preheat oven 375
- Heat butter and sugar in saucepan on stove until smooth. With a wooden spoon.
- Stir in oats, flour, eggs, salt and vanilla
- Drop batter by the teaspoon leaving 2 inch apart batter will spread.
- Bake for 7 min.
- Allow 45 sec to cool before transferring to cooling rack.
- Stack with wax paper and store in airtight container for up to 3 days.
Salted Chocolate Chip Cookies || Tastiest
Makes 45 cookies
- 2 cups all purpose flour
- 1 tsp. salt
- 3/4 tsp baking soda
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup sugar
- 2/3 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 12 oz. bittersweet chocolate chips
- Preheat oven to 375 degrees
- Whisk together flour, salt, and baking soda
- Working with a stand mixer, beat butter and sugars on medium speed for 3 minutes until well blended. Beat in vanilla, then add eggs one at a time, beating for one minute after each addition
- Reduce mixer speed to low, add dry ingredients in three portions, mixing only until each addition is incorporated
- On low speed or by hand mix in chocolate chunks.
- Spoon dough in slightly rounded tablespoons onto baking sheets
- Bake for 10-12 minutes and enjoy
This was such a fun and festive way to celebrate the season and get in the mood for a few weeks of indulgence with sweet treats and fun times with friends. The best part? Everyone takes home a box of cookies to enjoy! Cheers to quality cookie baking ladies. This is our time to shine;)