These cookies, with their “irresistible” chewy texture and bold flavors, can be made ahead of time and frozen for up to four weeks, according to Wilson. Here is the recipe:
Ingredients:
– 4 ½ cups all-purpose flour
– 4 teaspoons baking soda
– 1 teaspoon kosher salt
– 1 tablespoon ground ginger
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¾ cup (1 ½ sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– ½ cup unsulphured molasses
– 2 teaspoons pure vanilla extract
– 2 large eggs, at room temperature
– ⅓ cup sesame seeds (for topping)
Instructions:
1. In a large bowl, mix together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
2. In a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy. Add the molasses and vanilla extract, then mix in the eggs one at a time.
3. Add the dry ingredients to the wet mixture and mix until just combined. Finish incorporating the dough with a rubber spatula and refrigerate for at least two hours. The dough can also be frozen for up to four weeks.
4. Preheat the oven to 350 degrees Fahrenheit. Roll tablespoon-sized balls of dough in sesame seeds and flatten slightly on a baking sheet. Bake for 10-12 minutes until set, then cool on wire racks.
5. These cookies, a childhood favorite of chef Alon Gontowski, can be stored in sealed containers for several days. They can also be adapted with different flavors such as dried cranberries, chocolate chips, and nuts, and can be dipped in chocolate after baking. Enjoy!
Additionally, Chef Gontowski recommends adapting the recipe with flavors like almond and orange zest or exploring other variations based on personal preferences.
1. Combine the flour, sugar, baking powder, and salt in a bowl. Lightly beat the eggs in a separate bowl and add them to the dry mixture. Mix slightly, then add zest, extract, and nuts. Stir until combined.
2. Transfer the dough onto a floured surface and divide it in half. Shape each half into long cylinders and place them on a baking sheet lined with parchment paper.
3. Bake for 30 to 35 minutes until golden brown. Let cool, then slice the cylinders and bake again until slightly brown. Cool completely.
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5. Dip the cookies in melted chocolate if desired. These vegan cookies are flavorful and suitable for those with allergies. They can also be made gluten-free by using gluten-free flour.
Transfer the baked items to a wire rack to allow them to cool further. The bakers mentioned earlier generously shared these recipes with Fox News Digital. The source of the original article is 3 Christmas cookie exchange gift ideas for nearly every diet.
