Well, it is nearly over. The annual pumpkin craze has almost run its course. Pack up your PSL and pop out those peppermint mochas!
I have several friends who posted their instagram selfies with their red cups more than a few weeks ago, but I’m one of those people who refuses to play Christmas music before Thanksgiving arrives. My husband can give testimony, every time I’ve seen Christmas lights up I’ve been properly disgusted. Last week he made me stand and watch a blinking display while he sang “Away in the Manger” into my disgruntled ear. Ugh.
I LOVE Christmas. Don’t misunderstand my passion against pre Thanksgiving yuletide celebrations. I’m a bonafide Christmas Elf. My family still believes I’m in cohorts with Santa since I’m just so darn Christmasy. But the reason I can be so festive is because I believe in the strong universal truth of “There is a Time and Place For Everything” You see, once November 28th comes around I’ve been holding back the great rolling overcoming wave of Christmas for so long that when it breaks it’s truly spectacular. I can’t wait. But I am adamant! Christmas will not step on the toes of my beloved day of thanks. I feel like the protector of overlooked holidays.
I am the Lorax. I speak for the turkey.
But I like to leave a little wiggle room. I understand their are plenty of Buddy the Elf people out there. Christmas for them has no restrictions, it is unstoppable.
So I’m posting this recipe as a middleground. It’s a diplomatic little cookie. You can bake some and add them to your Thanksgiving Menu, they fit in right next to the pumpkin pie. It is pungent and warm, soft as a cozy snuggle. To me it is an autumn cookie, hands down.
But then again, it’s practically gingerbread! What is more Christmasy than gingerbread? It is the prefect thing to nibble when you’re crunching through colorful leaves or dashing through the snow. Long story short, it is my favorite.
Soft and chewy inside, but with a sugar crunch on the outside. Warm and spicy, with sweet molasses chai flavor, I found myself pouring cup after cup of tea for an excuse to eat just one more cookie. (Two more cookies? Okay. Four more cookies.)
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ¾ cup light brown sugar
- ¾ cup vegetable or canola oil
- ¼ cup molasses
- 1 egg
- 1½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Loose tea from 1 bag of dry chai tea
- ¼ cup white or sparkling sugar
- Preheat oven to 350 degrees F.
- In a large bowl sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and the loose tea.
- In a mixing bowl, beat together the brown sugar, oil, molasses, and egg until smooth.
- Add the dry ingredients to the molasses and beat on low medium speed until all ingredients are combined into a cohesive dough.
- Pour the white sugar into a shallow dish. Using your hands roll the dough into 1½ inch balls and roll into the white sugar. Place on an ungreased baking sheet about 1 inch apart. Do not flatten.
- Bake 7-9 minutes until the tops are cracked and the edges look firm. Do not overbake. Remove from oven and transfer cookies to cooling racks as soon as they are firm enough. They will be very soft, but firm up as they cool.