These chewy cookies are everything spice and nice and you won't be able to stop at one!
Today's Sunday Supper Movement event is BEST COOKIE EXCHANGE RECIPES. I jumped onto this so quickly because I am in love with cookies and I love doing cookie exchanges. Really I love making cookies, especially at the holidays.
I originally found these cookies and they were named Pumpkin Gingersnaps. I didn't change the recipe, but I felt that they reminded me more of molasses cookies because they are thicker, crunchy on the edges, and soft and chewy in the middle. They definitely reminded me of my mom's molasses cookies that were my childhood favorite.
These pumpkin molasses cookies were so puffy and chewy and I loved every bit of them. I ate entirely too many and I'm seriously considering making another batch and hiding them, because as it turns out, Nick and Cami also really really like them.
These cookies, I feel, would be best for an in-person cookie exchange. But if you do want to send them, I suggest buying some inexpensive plastic food storage containers at a dollar store, so that there is a little protection while getting sent through the mail.
(Print)
What you need:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, plus some
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/3 cups all purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. salt
- In a stand mixer, beat together butter and sugar until creamy and smooth.
- Then add pumpkin puree, molasses. egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, spices, and salt.
- Add dry to wet and mix until combined.
- Refrigerate the dough for at least 1 hour.
- Line a baking sheet with parchment paper or a silicone baking at. Place additional sugar in a small bowl.
- Roll a tablespoon of dough into a ball and then roll in sugar until completely covered.
- Place on baking sheet 2 inches apart.
- Bake in a preheated 350 degree oven for 10 to 12 minutes or until the cookies look cracked and they are set on the edges but still soft in the middle.
- Let cool on baking sheet for 2 to 3 minutes and then transfer to a wire rack to cool all the way.
Sunday Supper's Best Cookie Exchange Recipes
Traditional and Tasty Cookies to Share
- Candied Cranberry Walnut Oatmeal Cookies by Soulfully Made
- Cherry Chocolate Pistachio Cookies by Cindy’s Recipes and Writings
- Chewy Pumpkin Sugar Cookies by Pies and Plots
- Coconut-Key Lime Thumbprint Cookies by Gourmet Everyday
- Cranberry Pistachio Shortbread Cookies by Jersey Girl Cooks
- Flourless Peanut Butter Chocolate Chip Cookies by Our Good Life
- German Ginger Cookies (Ingwerplätchen) by Caroline’s Cooking
- Hot Cocoa Cookies by That Skinny Chick Can Bake
- Italian Rainbow Cookies by April Golightly
- Orange Cardamom Cookies by Sunday Supper Movement
- Peppermint Pinwheel Cookies by Food Lust People Love
- Pumpkin Molasses Cookies by Fantastical Sharing of Recipes
- Spiced Persimmon Cookies with Figs by The Wimpy Vegetarian
- Toffee Cookies by Hezzi-D’s Books and Cooks
Fun and Festive Cookie Alternatives
- Best Ever No Bake Eggnog Truffles by Bites of Wellness
- Cappuccino Crinkles by A Little Fish in the Kitchen
- Chocolate Coated Krispy Peanut Butter Balls by Positively Stacey
- Cranberry Date Bars by Palatable Pastime
- Healthy Magic Cookie Bars by Simple and Savory
- Peppermint Pizzelle by Eat, Drink & Be Tracy
- Rainbow Biscotti Cubes by What Smells So Good?
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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