Every year my friends and I do a holiday cookie exchange. It’s so much fun to try everyone’s different cookies, and so nice to have a big variety of homemade cookies that my whole family can share through the holiday season. I try to make something different every year. This year I’m going to make these spicy molasses cookies.
I tried the recipe out a few days ago and they are amazing. They are packed full of spices and sweetened with irresistible dark molasses. I’ve been in love with molasses my whole life. I remember as a young child going to a family friend’s farm who grew sugar cane and made molasses. It’s a long process, so worth the wait.
So when Grandma’s Molasses invited me to help promote their Cookie Exchange Recipe Contest, I couldn’t turn them down. I have two jars of their molasses in my cupboard. I didn’t say this, but their molasses is even better than the homemade molasses from my childhood.
The Cookie Exchange Recipe Submission Contest will begin on Dec. 3rd and is open to the public. Each day a new recipe by 12 different bloggers will be showcased. Hopefully our recipes will inspire your creativity! Entrants are required to submit an original cookie recipe that includes the use of Grandma’s Molasses. One lucky winner will receive a $500 Visa gift card. Their original recipe will also be featured alongside the 12 featured recipes created by us bloggers.
So be sure to head over to Grandma’s Molasses Facebook page on December 3rd to submit your recipe!
3/4 cup butter
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon cardamom (optional)
1/2 cup white sugar (to roll cookies in before baking)
Heat oven to 350°. In a stand mixer, or a large bowl, add butter and sugar. Beat with mixer until light in color. Add molasses and egg. Beat until well combined.
Sift together flour, pumpkin pie spice, salt and baking soda. Add cardamom if using. Add these dry ingredients to wet ingredients and mix until just combined.
Drop cookie dough by the tablespoon on cookie sheet that has been lined with parchment paper. Bake for 10 - 12 minutes. Remove from oven and let stand on cookie sheet for 5 minutes before transferring to cooling rack.
This post sponsored by Grandma’s Molasses. All opinions 100% mine.
