It’s this time of year, when the weather grows cold and the days grow dark early, that I spend more time in the kitchen. My son and I work hand-in-hand baking breads and cookies. The oven’s heat keeps are old 1890s miner’s home warm on even the coldest of days, while the aroma of sweet things perfumes the air and speaks of the holidays to come.
Recently, we made a batch of Chewy Molasses Cookies from Nourishing Cookies, – sweetened with honey and molasses, spiced with cinnamon, ginger and cloves. They sparkle in the light, and their softness makes them almost cake-like in texture. I warm milk on the stove, sprinkle it with freshly grated nutmeg and we sit down with the cookies for an afternoon treat.
Making Holiday Treats a Bit Better
Like most of you, I try my best to make our holiday treats and sweets a little bit better, a little bit more wholesome. We make sprouted spelt sugar cookies, sugar plums, turron de navidad and my favorite buche de noel. They’re still treats, and still special, just a touch healthier and a touch more nourishing. We focus on good quality, natural ingredients: grass-fed butter, pasture-raised eggs, organic flours and whole, unrefined sweeteners like molasses, maple syrup, and honey. Their sweetness is balanced with nourishment not found in refined white sugars: primarily minerals and B vitamins.
This recipe comes from Nourishing Cookies, a delightful ebook, with recipes for simple, wholesome, natural cookies and treats for wintertime holidays. It’s a charming little guide, available for $4.99, and contains traditional holiday cookies and treats like No-Bake Chocolate Coconut Snowballs, Soft “Sugar” Cookies with Honey Buttercream Frosting, Mexican Orange Cookies and several others that my family already loves. You can check it out here.
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (available here)
- 1 teaspoon ground cloves (available here)
- 1 teaspoon ground ginger (available here)
- ½ teaspoon salt
- 1 stick, plus 1 tablespoon unsalted butter, softened
- ¾ cup honey
- ¼ cup organic blackstrap molasses (I buy this variety)
- 2 eggs, beaten
- turbinado sugar, for dusting the cookie
- In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes. Add the eggs, one at a time, mixing for about 30 seconds each.
- Lower the stand mixer speed to slow and incorporate the flour mixture, ½ cup at a time, until just combined. Do not overbeat.
- Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
- Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl. Roll the cookie dough between your hands into 1” balls.
- Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
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