Cranberry Molasses Cookies
I’m so happy that my friend Rachel of Baked by Rachel is blogging here today. Rachel and I met through Twitter and we became fast friends. I once heard a silly quote that said:
Facebook is old friendships leading to conversations. Twitter is conversations leading to new friendships.
Take away the cheesiness of that quote and it really is true. I’m honored to introduce you to one of my newest and dearest friends Rachel. Oh, and she brought some delicious cookies!
I’m super excited to be joining in on the cookie party today! For those who don’t know me, I’m Rachel of Baked by Rachel, wife and mom to three little ones. In the rare quiet moments, I love experimenting in the kitchen. I have a huge sweet tooth but love whipping up hearty meals as well. I hope you’ll stop by and check out some recipes. I promise, there’s something for everyone!
Since the day Katrina contacted me about joining in on the cookie fun I’ve been debating daily over what to share. I’m seriously indecisive. It’s almost never a good thing, except in this case. These cookies are basically glorified gingerbread cookies, which I love! They have a similar taste but are super soft inside. The sugar coating gives a nice crunch. Plus there’s the always awesome dried cranberries thrown for something special. One of the best parts about these are they’re super easy and quick to make! That means you don’t have to wait forever to start snacking!
Cranberry Molasses Cookies Recipe
- 1/2 C butter, softened
- 3/4 C sugar, plus additional for rolling
- 1/4 C molasses
- 1 egg
- 1/2 tsp salt
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 C all purpose flour
- 1/2 C dried cranberries
- Preheat oven to 350 degrees.
- In a large bowl or stand mixer, cream butter and sugar. Scrape bowl prior to each new addition and as needed. Add molasses and egg. Mixture may be lumpy, that's okay.
- Add baking soda, spices and flour. Mix until smooth.
- Add cranberries and mix by hand with a wooden spoon or firm rubber spatula.
- Form 1 inch balls. Roll in sugar.
- Transfer to a baking sheet lined with parchment paper or a Silpat baking mat. Space cookies 1-2 inches apart. Bake for 10-11 minutes.
- Let cookies rest for 1 minute before transferring to a wire rack to cool. Makes roughly 3 dozen cookies.
I just want to reach in there and grab a few of those to munch! Thanks to Rachel for bringing the cookies today. Also check out some of her other tasty creations: Gingerbread Cheesecake, Snowflake Peppermint Bark, and Buffalo Chicken Wontons.