seasonal RECIPES for those who love to EAT

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What You Do

1. Preheat oven to 350°F, set rack in center position.  Lightly coat a 12-cup muffin tray with non-stick baking spray.  (In a pinch you can line the tray with muffin papers, but it’s better not to use them if possible.)


2. In a small mixing bowl, combine the sugar, ground ginger, nutmeg, cinnamon, salt and baking powder.  


3. In a separate bowl, combine the butter, evaporated milk and molasses. 


4. Combine the wet and dry mixtures slowly, mixing with an electric hand mixer or a stand mixer fitted with the paddle.


5. Add the candied ginger and mix in well.


6. Slowly mix in the flour, one cup at a time, until fully incorporated. The dough should be stiff enough for you to handle without it sticking to your fingers.


7. Knead the dough by hand for a smoother texture (if the dough is a little sticky, coat your hands in flour first). You can mix in up to 1/2 cup of additional flour if the dough is too sticky to handle.


8. When the dough is smooth roll it out to about 1/8 inch thickness on a lightly floured cutting board or clean counter top.  (You can divide the dough in batches to roll out if you have space constraints.)  Using a large biscuit cutter, round cookie cutter or a cereal bowl cut the dough into circles about 4 inches in diameter. 


9. Gently press the circles down into the muffin trays, using your fingers to mold the dough to the muffin cup.  The top of the dough should be just slightly higher than the top of the muffin cup.


10. Bake at 350°F for about 7 to 10 minutes, or until the dough springs back when you touch it.


11. Remove from oven and let cool for a few minutes in the pan, then transfer the cups to a cooling rack and cool completely.  (Once cooled, these can be stored in an airtight container for up to a week - but good luck keeping them around that long!)

12. When you are ready to serve dessert, arrange the cups on a serving platter and fill each with a scoop of vanilla ice cream.  Lightly dust the ice cream with cinnamon sugar and serve immediately.  (Note: you can make your own cinnamon sugar by combining equal parts ground cinnamon and super fine white sugar.) 

What You Need

1 c. White sugar

2 tsp. Ground ginger

1 tsp. Ground nutmeg

2 tsp. Ground cinnamon

1/2 tsp. Salt (skip if using salted butter)

2 tsp. Baking powder

1 c. Butter; softened

1/2 c. Evaporated milk

1 c. Molasses

1/2 c. Candied ginger; diced

4 c. Pastry flour (unbleached all-purpose flour will work as well)

Vanilla ice cream

Cinnamon sugar (for dusting)

  Makes: 24 

  Prep. Time: 20 minutes

  Cook Time: ​20 minutes

  Difficulty:​  Medium

The winter season brings a shift from desserts that focus on fresh berries and light flavors to delicious treats packed with the warm, rich spices of nutmeg, clove, ginger and cinnamon.  If you’re in the mood for a trip down holiday memory lane, these molasses cookie sundaes won’t disappoint!  (Think: the aroma of baking cookies wafting from the kitchen while you decorate a tree or curl up in front of your favorite holiday movie.)  Feel free to make these your own by substituting your favorite ice cream (if you can find it, eggnog ice cream is a fantastic choice!)   If you’re a chocolate lover, these are also great drizzled with a bit of dark chocolate sauce.

Molasses Cookie Ice Cream Sundaes