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31 Days Of Holiday Awesome: Iced Gingerbread Molasses Cookies

Celina

Sat, December, 12 by

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This December we’re ushering out 2015 in a new way. Join us as we count down 31 Days Of Awesome and give you something new to do, see, make, eat, or buy every day in December.

Today’s awesome comes from the multi-talented (they can write AND bake) squad over at MTV FORA. Check out these delicious, taste-tested FORA bites! Put on your favourite Christmas playlist and your Rudolph apron (cause we all have on of those obvs.) and get into the ~*SpIrIt*~ with these iced ginger molasses cookies.

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups white chocolate disks
  • 2 tbsp shortening
  • red & green cookie icing (optional)

Instructions: 

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a small bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
  • In a large bowl, with an electric mixer, cream together the softened butter and both sugars until light and fluffy. Add the egg, vanilla and molasses, and blend until well incorporated.
  • Mixing at a slow speed, slowly add in the dry ingredients and mix until combined. (Do not over mix)
  • Scoop out 1 1/2 tbsp of dough at a time, shape into a ball and place on baking sheet. Flatten the ball slightly so that they bake evenly.

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  • Bake for 8-10 minutes.
  • Once baked, allow cookies to cool for a few minutes before transferring to a wire rack to cool completely.
  • In a microwave safe bowl, melt the 2 cups of white chocolate with the 2 tbsp of shortening.
    • Melt in 30 second intervals, stirring chocolate after each round.
  • Lay out a sheet of wax paper to place your dipped cookies on.

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  • Once chocolate is full melted (and should be fairly runny) dip each cookie into the chocolate so that it is covered half way. Allow excess chocolate to drip off before placing on wax paper to avoid too much run-off.
  • Allow chocolate to harden on cookies completely before serving.
  • With the red and green cookie icing, decorate each cookie with a holly design to be extra festive.

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