FRIENDS. IT IS DECEMBER. What the hootie hay?! How did this happen?!
Anyway, how was your Thanksgiving? Did you eat all the things?
We were in Arizona for the break and we had SO much fun. I’m in the process of writing a post all about it and that’ll be up sometime this week.
First things first, I’d just like to say that I’m writing this post by the light of our Christmas tree and it makes me SO HAPPY. Christmas trees are like automatic happiness bringers, ya know? I’m definitely a fake tree person. Yeah, the real ones smell good but they’re messy and poky and just a hassle. What kind of tree person are you?🎄
I love that this time of year has the “cookie plate” tradition, or at least I know it did in my hometown. Friends would bring over an assortment of homemade cookies on plates, like spritz and shortbread and chocolate crinkles, and I loved it! I mean, hello, food is my love language. My parents would go to Christmas parties every year (that kids were not invited to, boo) and my favorite part was, you guessed it, the cookie/treat plate they always brought home.
(Angie, if you’re reading this, your treat bags were always our favorite 😋)
So in celebration of December and the love of all things cookies, I’m declaring this week COOKIE WEEK! We could even create a hashtag and feel all fancy and stuff. #TFWCookieWeek? #TheFoodwrightLovesCookies? #IScreamYouScreamWeAllScreamForCookiesInDecember? This isn’t going well 😐
I’ll be sharing 3 of my FAVORITE cookie recipes this week, starting with this incredible babe of a cookie right here.
Chewy, decadent, crispy-on-the-outside-gooey-on-the-inside molasses cookies (adapted from my dad’s classic recipe!) with the most insanely delicious cookie butter frosting. Oh, you guys 😱 This is HEAVEN. You must must must (must) make these cookies this holiday season, they are so stinking good. As always, let me know if you make them and if you take a pic, too, tag me on insta! 🙂
Makes about 12 large cookies
1/2 c unsalted butter, room temperature
1 c sugar
1 egg, room temperature
1/4 c molasses
2 c all-purpose flour
1/4 t salt
1 t cinnamon
1/2 t cloves
1/2 t ginger
1/4 t nutmeg
1 1/2 t baking soda
for the frosting:
1/4 c + 2 T cookie butter (I used TJ’s – crunchy variety – but I’m sure Biscoff could work great here, too, smooth or crunchy)
1 oz cream cheese, room temperature
1/2 c unsalted butter
1 1/2 c powdered sugar
1 T heavy cream or milk
1/4 t cinnamon
Preheat oven to 350.
In a stand mixer fitted with a cookie paddle, or with a hand mixer, beat together the butter and sugar for about 1-2 minutes. Then add in the egg and beat for another minute, followed by the molasses, beating for another 15-30 seconds until well combined.
In a large bowl, whisk together the rest of the cookie ingredients (flour, salt, cinnamon, cloves, ginger, nutmeg, baking soda). With the mixer set on low, carefully pour the dry into the wet and mix until well combined. The dough should still be tacky, but easy to work with. Roll into balls (I used around 3 T of dough for each ball) and set on a lightly greased cookie sheet, or one lined with parchment paper or a silpat. Leave about two inches between each ball.
Bake for 8-10 minutes, or until baked through, but still slightly underdone in the middle. DO NOT overbake!! Let rest on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
Beat together the cookie butter, cream cheese, and butter until nice and smooth. Add in the powdered sugar, 1/2 c at a time, followed by the cinnamon. Lastly, add in the heavy cream or milk. The frosting should be smooth, light, fluffy, and absolutely delicious. Spread on the cookies when they are completely cooled and enjoy!