It’s cookie exchange season! I don’t know when we decided that cookie swaps are mostly for the Holiday season, but I think that if we are going to be swapping cookies, we may as well do it for a good cause. It is the season of giving right? These molasses cookies were a last minute decision, but they turned out super delicious and perfect for this time of year. Thank goodness for M&M’s and all of their delicious candy. The molasses gives these cookies so much warmth and depth of flavor and then those white chocolate peppermint M&M’s happen and MERCY! I know, you’re kicking yourself for not having a whole box full huh?
Mmmmmm, candy and cookies together are like a match made in heaven. Kinda like Picky Palate and her Oreos stuffed in every baked good. Gosh, some things are just better together. This is for sure one of those times. And like I said, it’s for a good cause. I love that the holidays make us think about our loved ones. In fact, I’m going to help you with a little giveaway to send to someone you love (and trust me, a gift that someone can eat, create with and feel satisfied temporally and mentally is always the way to go), but you’ll have to scroll down for that.
Cookies For Kids’ Cancer
First let’s talk about Cookies For Kids’ Cancer. This is such a genius nonprofit. Who doesn’t love a good cookie, and as I’ve already said, this is the season for cookie giving. So, it pretty much becomes super easy to give back. In fact, you can even help GLAD by exchanging a Virtual Cookie right now and GLAD will donate up to $1.00 to Cookies for Kids’ Cancer for each cookie sold, exchanged or given this November and December 2012 – up to $100,000! Woohoo!
So, we had our cookie swap at the amazing, Orson Gygi in Salt Lake City. If you live around Salt Lake you absolutely must go check it out. Seriously, the place is amazing. I could buy one of everything. We had such a lovely time talking, eating cookies and hanging out, and I was especially inspired by just how many people have children in their lives battling cancer. In fact, “Cancer claims the lives of more children annually than any other disease – more than asthma, muscular dystrophy, multiple sclerosis & AIDS combined. An average of 46 children per day are diagnosed with cancer totaling nearly 13,000 new cases per year.” So sad, but you can definitely help. Research is one of the best ways to battle cancer because it gives new procedures and help to the little ones. I cannot imagine watching my sweet little ones endure such a killer, and my heart goes out to all who have watched their little sweethearts fight.
Make sure that you scroll down for the recipe, but in the meantime I’d love for you to enter this sweet giveaway from Harry and David. They are the perfect way to show a little love for friends and family this holiday season. This particular gift package comes with all of my favorites, apples, pears, moose munch, cheese, etc. I just know we could all use a little love this season.
Does Sea Salt Taste Different From Regular Salt?
Sea salt tends to have a slightly different taste than table salt, as well as texture and different processing.
What Could You Substitute For Molasses?
Dark corn syrup is recommended as a substitute for molasses, in gingerbread cookies.
You may also use honey instead of molasses.
You can make a substitute for molasses by combining 1 cup dark corn syrup, honey or maple syrup, 3/4 cup firmly packed brown sugar, 3/4 cup granulated sugar, plus 1/4 cup water.
Can Ginger Snaps Be Frozen?
Place baked and cooled ginger snaps on a baking sheet in a single layer.
Place baking sheet in the freezer for a couple of hours.
When cookies are frozen, transfer to a heavy duty freezer bag.
Ginger snaps can be frozen for up to 3 months.
White Chocolate Peppermint Ginger Snaps
White Chocolate Peppermint Ginger Snaps
- 3/4 Cup Butter softened
- 1/4 Cup Sugar Plus 1 Tablespoon
- 1/4 Cup Brown Sugar Plus 1 Tablespoon
- 1/2 Cup Molasses
- 1 Large Egg
- 2 3/4 Cup Flour
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 1 1/2 Cup White Chocolate Peppermint M&M's
- *Extra sugar in a bowl
- In the bowl of a Kitchenaid, add the butter and sugars.
- Mix on high speed for 3 minutes.
- Turn the mixer off and add the molasses and egg.
- Mix until smooth.
- In a separate bowl mix together the dry ingredients.
- Turn the mixer onto low speed and add the dry ingredients.
- Mix until smooth and add the M&M's, turn off the mixer.
- Cover the bowl with saran wrap and let rest in the fridge for 1-2 hours.
- Scoop out rounded tablespoons and roll between the palms of your hands.
- Roll in the sugar and place on a baking sheet with parchment paper.
- Heat the oven to 375 and bake for 8 minutes.
- Allow to cool for 1 minute before removing to a baking sheet.
I have partnered with The Glad Products Company through DailyBuzz to help promote their Food Storage products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you GLAD!