Today I am sharing one of my favorite cookie recipes. The base of this cookie was shared with me a few years ago by my friend Lenore. I instantly fell in love, and now they are a staple every fall and Christmas. These cookies are exactly what I was looking for in a ginger molasses cookie; chewy texture with crispy edges, not too spicy and lots of cinnamon. I added the Icing Glaze because its festive and who doesn't need more sugar and cinnamon this time of year?
A few months ago, I started implementing essential oils more into our home and diet. I knew these cookies would be the perfect vehicle to add a little more helpful oil into our lives. Young Livings Cinnamon Bark Vitality oil is 100% edible and brings a warm taste and sensation to your favorite dishes. Their website says, taking Cinnamon Bark Vitality as a dietary supplement can support healthy digestion and help maintain a healthy immune system. This fall, my family needs all the digestion and immune support possible, therefore, I'm totally binging on these cookies, yay! (i'm feeling very naked without emojis, lol)
I decided to try and be "blogg'y" by photographing my process. Obviously in my real life I do not organize items in this manner, however, I do combine ingredients in the order below, and I feel this is one major element to my baking.
All the ingredients ready to go!
I start by creaming 3 sticks of salted butter and 2 cups of granulated sugar together.
Time for 2 eggs.
Mix eggs with the creamed butter and sugar.
Add 1/2 cup of Molasses.
Now its time to add the spices, salt and baking soda.
I combine these into the butter, sugar, egg, molasses mix until smooth. Now its time for flour. If you want tender cookies and cakes the last thing you want to do is develop gluten in your flour.
Gluten is a protein found in grains. Working it in a mixer or kneeding it for bread develops the protein and makes it tighter, this is a great aspect in bread, not in cookies and cakes. Thus, I always add flour last (exception: cookies like chocolate chip, I add the flour, then I hand mix with a spoon the chocolate chips).
Add 4 cups of flour.
This is a thick cookie batter. I only let the mixer combine until I don't see any white flour, this is maybe 10-20 seconds on low speed. Then I stop and pull it from the machine, and mix by hand any loose product in the bottom of the bowl.
Ok, time to scoop cookies. Friends do yourself a huge favor and get a cookie scoop, it keeps your cookies uniform and just makes drop cookies a breeze. Cookie Scoop
Scoop your balls then roll them in a bowl of sugar. Place on your lined cookie sheet. I press them down a little and make sure they are all uniform.
This little man can barely handle it!!!
Bake! 375 degrees for 9 minutes.
While cookies bake, time to make the star of this recipe, the icing.
Add the cinnamon powder and salt to the powder sugar.
Add 3 drops of Cinnamon Bark Vitality Oil
Add 3 TB of water.
Mix it up with a fork. Depending on your humidity you may need more water but go very slowly with this process a little goes a long way.
The consistency should drip off of the fork but be white and thick, not too watered down or it will never dry.
Pull cookies from the oven. Place on a cooling rack or another piece of parchment.
Once cooled drizzle the icing all over the cookies. Im pretty crazy at this I honestly am fast and have no rhyme or method to it, I just like to see icing in every bite.
Phew all done!!! I love that this recipe makes 60 cookies. 30 to eat and 30 to share!
Email me: firstname.lastname@example.org if your interested in getting this Cinnamon Bark Oil:)
1½ Cups Salted Butter, softened (3 sticks)
2 Cups Sugar, plus more for rolling
½ Cup Molasses
4 tsp. Baking Soda
2 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1 tsp. Ground Ginger
1 tsp. Salt
4 Cups All-Purpose Flour
2 Cups Powdered Sugar
3 TB Water
1/4 tsp Cinnamon
Pinch of Salt
3 drops Cinnamon Bark Vitality Essential Oil (young living)
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
In the bowl of a stand mixer, cream together Salted Butter and Sugar until combined.
Add in the Eggs and then Molasses mix until incorporated.
Add, Baking Soda, Ground Cinnamon, Ginger, and Salt. Combine.
Final step, add the Flour. This is how you ensure a tender cookie, do not over mix. In fact I let the four incorporate and then I stop the machine, pull the bowl out and hand mix anything in the bottom to make sure my dough does not become too tight.
Fill a small bowl with about ¾ cup granulated sugar.
Using a medium-sized cookie scoop (or 1½ tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
Bake for 9 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
While cookies are baking, make your glaze.
Mix all ingredients together: Powdered Sugar, Salt, Cinnamon, Cinnamon Bark Vitality Oil and Water. Drizzle over cooled cookies, let set until dry, about 1-2 hours depending on your humidity.
Makes 60 Cookies. Store for up to a week.