But none of the stuff was for me. Or my family. It was for the Placer SPCA, our local shelter. And let me just say, I never had more fun on a shopping spree than I did this time.
And who would have thought picking out different sized KONG toys and trying to pick the tastiest looking dog treats would be so much… fun.
But it was, because I knew it was going to a good cause. Since I can’t adopt everyanimalever, I figured this was the next best thing, ya know?
And isn’t shopping for dog treats weird? I mean, you’re essentially totally judging the packaging alone on what sounds most appealing. And what about the fact that ALL dog treats smell like beef jerky? Let’s not even talk about how beef jerky disgusts me. Dogs eat dried beef. People eat dried beef. So wouldn’t it be acceptable to buy beef treats for dogs for humans? That’s one way to cut down on grocery bills – buy dog food to eat instead. Don’t mind me, just revolutionizing the way people eat beef jerky.
ANYWHO, revolutionizing aside, these cookies also made their way to the local SPCA. I figured all those humans who work there do a mighty fine job at keeping our homeless friends happy, so why not treat them too? And let’s just say, these cookies were a huge hit… not just with the SPCA folks, but with my family and my parents’ coworkers.
This recipe makes a BIG batch, so you’ll have plenty for any upcoming cookie exchange parties or swaps… or to hoard all to yourself. They’re thick, soft, chewy and bursting with ginger, cloves, cinnamon and molasses flavors… all the flavors of Christmastime. I jazzed things up by dipping them in white chocolate and giving them a festive drizzle of sprinkles for an added touch, but these were just as tasty plain and simple.
Just keep ’em for humans only, k?
Soft & Chewy Gingerbread Molasses Cookies
- 1½ cups (3 sticks) butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1/2 cup molasses not blackstrap
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp baking soda
- 4½ cups all-purpose flour
- White almond bark for dipping (optional)
- Sprinkles optional
- Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist sheets lightly with cooking spray. Set aside.
- In a large bowl of a stand mixer, cream together the butter and sugars for about 2 minutes, or until fluffy. Beat in the eggs, one at a time, then the vanilla and molasses. Beat in the spices, baking soda and flour until a thick dough forms.
- Roll rounded Tablespoonfuls of dough in some extra sugar, then place 2" apart on the baking sheets. Bake for approx. 14-15 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from oven and let cool on baking sheets.
- Once completely cooled, dip the edge of the cookie into the melted white almond bark or white chocolate. Sprinkle with sprinkles. Let set, then serve.
Want more gingerbread flavors? Check these recipes out!
Have a super sweet day!