A box of lemony glazed tea cookies makes an elegant homemade gift.
Photo by Gina Moore
Makes 70 3-inch cookies (feel free to halve recipe)
4 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon kosher salt
2½ tablespoons cardamom (or half cinnamon and half nutmeg)
1½ cups unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
¼ cup molasses
Preheat oven to 375 F. Line two or three baking sheets with parchment paper. In a large bowl, sift together flour, baking soda, salt and spice. In the bowl of a stand mixer, cream butter and sugar until pale yellow, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add molasses and continue to beat. Reduce mixer speed and gradually add flour mixture until well incorporated. The batter will be soft—chill for at least 30 minutes so it will be easier to scoop.
Using a #30 cookie scoop, place scoops of cookie dough 3 inches apart on baking sheets. Bake 9–11 minutes until slightly brown around the edges. Remove from oven and cool on baking sheet for 1 minute. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
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TIPS AND TECHNIQUES
Slicing cold cookie dough. If cookie dough is too cold to slice, let it sit for a few minutes to warm up.
Storing cookies. In general, cookies will last for 1 week at room temperature, 10 days in the refrigerator and 3 months in the freezer.
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What’s cooking at SCLiving.coop/food/chefbelinda
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