Thursday, April 5, 2012
Ginger Molasses Cookies
Just make it delicious. Make it better. How does it make you feel when everything is delicious? I love it. I am tempted to say that even you love things that are delicious (even though I don't know what is going on in your head right now). Have you ever eaten that meal where everything was perfect. It was so perfect you didn't even want seconds. You were so extremely satisfied with whatever was presented to you, and at the end you contently sat and relished in the perfectness you had just devoured. That is the epitome of perfection. It was so perfect you actually felt the need to use words like relish, devour, and epitome.
Wow, that was deep.
But isn't that what it should all be about? That depth of a feeling, like you just were a part of perfection. The depth of wanting to be part of something that makes you proud to be enjoying the moment. I love that. I strive for that. And then the other 360 days a year I will accept eating cereal for dinner. Seriously. Just plain old cereal and milk.
I don't have the answer of how to find this perfection five times a year, I just strive for it. And not just through food. Through moments, through experiences, through growing, through feeling stupid. No seriously. It's important to feel stupid sometimes. It's called growth. And it entirely sucks, and you move through it, and you start to figure things out just a little bit more. And it ends up being ok.
Alright, that's enough of the deepness. Do you know what just makes sense all the time? Cookies. Soft, molasses, cookies.
Ginger Molasses Cookies (adapted from Brown Eyed Baker)
Makes 3 dozen cookies
2¼ cups all-purpose flour*
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 cup dark brown sugar, lightly packed
¼ cup vegetable oil
1/3 cup molasses
1 egg, at room temperature
Granulated sugar, for rolling the cookies
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger and salt and then combine the mixture with your hands.
3. In a large bowl, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. On low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Once the batter is well combined, refrigerate for 30 minutes.
4. Fill a small dish with sugar. Roll the batter into cookie balls and then roll them in the sugar. Place the ball onto a cookie sheet and flatten lightly with your fingers.
5. Bake for exactly 11-13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
*Note: For gluten free cookies, substitute your favourite all-purpose gluten free flour mix.