I'm one of those crazy Christmas loving people.
I wait allllll year long to take down my boxes of Christmas decorations from the roof, covering every single inch of our house that I can with Christmas goodness.
I start playing Christmas carols on the first of November (and let's be honest, randomly throughout the year too) because I don't think one month is enough and I will start baking Christmas recipes as early as possible... you know... to "test" them...
Truthfully, I just think anything Christmas related is better. The decorations are so cosy and lovely, the food is stupidly delicious and everyone just seems to be a little bit happier.
These Christmas cookies will definitely put a smile on your face too.
Even though Jesse was mildly disappointed that I wasn't making chocolate chip cookies (his fave) when I first made these, he came home from work and promptly devoured as many as he could before I snatched the container away, wailing "SAVE SOME FOR MEEEEEEEEEEEEEEEEE!".
These cookies are crisp and chewy on the outside and delicious soft in the centre. They're lightly spiced and the powdered sugar coating not only makes them look fancy, it makes them taste seriously decadent too.
These are the kind of cookies you take to a Christmas party because they look complicated - but they're actually really really easy.
So let me share the recipe with you! >>
Easy Molasses Crinkle Cookies Recipe
gluten free, lower fat, lower sugar, peanut free
makes 2 dozen/24 crinkle cookies
1/4 cup (50g) butter, softened
1/2 cup (100g) coconut sugar or brown sugar
4 tbsp (60g) almond butter
1/4 cup (85g) molasses
1 egg
1 1/2 cups (180g) gluten free plain flour*
1 tsp cinnamon
1 tsp mixed spice or pumpkin pie spice
1/2 tsp baking powder
~1/3 cup of sifted icing sugar/powdered sugar, to coat.
- Add your butter and sugar to the bowl of a mixer and beat until light and fluffy, scraping down the sides occasionally to ensure everything is incorporated.
- Add your almond butter, molasses and egg and mix until combined.
- Scrape down the sides and sift in your flour, spices and baking powder. Add a tiny pinch of salt and start your mixer on low, mixing the cookie dough until it is just combined.
- Scrape down the sides ensuring all the ingredients are incorporated through the dough.
- Cover your bowl with cling wrap or a clean tea towel and chill your dough in the fridge for 1-2 hours (or overnight if you want to make it the night before).
- When you're almost ready to make your cookies, preheat your oven to 180C/355F. Line 4 cookie sheets with baking paper and set aside.
- Take your chilled cookie dough from the fridge and set out a small bowl with your sifted icing sugar.
- Take heaped tablespoons of your cookie dough, rolling them into balls and then rolling them into the sifted icing sugar.
- Take each of the coated cookie dough balls and place them onto your baking trays, about 2" apart. Lightly flatten your cookie dough balls with your fingertips. Repeat until all of your cookie dough is coated and on your trays.
- Bake your cookies for 7-10 minutes or until golden and crisp on the edges. The cookies will firm up as they cool.
- Once your cookies are cool enough to handle, place them onto a wire rack to cool completely.
- Enjoy immediately or keep in an airtight container at room temperature for 3-4 days. These cookies also freeze really well, both as dough balls to defrost and bake later or as baked cookies.
*If you're not gluten free, this recipe also works with regular plain flour!
But tell me,
Do you have O.C.D (obsessive Christmas disorder) too?
What's your favourite Christmas treat?
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