Christmas time is cookie time in my family. Not only is it a tradition to gather in my mom’s kitchen and bake together, but we do it with a purpose–to share those treats with our extended family on Christmas Day. My sister and I have been doing this for nearly 20 years now and I don’t see an end in sight.
Cookies are a wonderful way to show you care. You put your heart and soul in the baking of them and offer it to your loved ones, a token of your affection for them. Nothing says I love you quite like homemade cookies. They are an essential holiday gift.
Traditionally we bake a dozen or more varieties and assemble trays from our combined efforts, a cornucopia of the best the season has to offer. Candies are sprinkled over the cookies before packaging up and shipping out to the various family parties for all to enjoy. I love this time of year.
The Molasses Cookies I’m sharing with you today are a variation of the very same molasses cookies I’ve been baking with my little sister since I was a teenager. We usually roll them out and make cut out cookies, but I have less and less patience for that the older I get. With my method, you still get the wonderful spicy flavor with a lot less effort. Sandwiching a layer of Kahlúa Buttercream between these already awesome cookies makes for an unbeatable treat. Everyone will rejoice when you share these cookies!
To pack an even bigger punch, add a bottle of Kahlúa Coffee Liqueur to your cookie tray as a hostess gift. You’ll surely be asked back again and again after such generosity! And if your host needs any suggestions on what to use that bottle for, kindly offer her a Toasted Almond. One of my most favorite drinks of all, evoking childhood days spent chasing the ice cream truck for the frozen treat of the same name. Forget cookies and milk–give me cookies and Toasted Almond any day!
Happy Holidays! May they be oh-so-sweet!
- ½ cup (8 Tablespoons) unsalted butter, softened
- 2½ cups confectioner’s sugar
- ⅛ teaspoon kosher salt
- 2 Tablespoons Kahlúa Coffee Liqueur
- In the bowl of a stand mixer cream the butter and half of the confectioner’s sugar, starting on low and working your way up to medium speed. Beat for 4 minutes.
- Add the salt, Kahlúa, and remaining confectioner’s and beat for an additional 3-4 minutes, or until smooth and creamy.
- Store in the refrigerator until ready to use.
- ¾ cup (12 Tablespoons) unsalted butter, softened
- 1 cup dark brown sugar, lightly packed
- ¼ cup molasses
- 1 large cage free egg
- 1 teaspoon ginger paste (look in produce aisle)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- ⅓ cup organic sugar
- Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy, 3-4 minutes.
- Beat in the molasses.
- Scrape the sides and beat in the egg; it may take a few minutes for it to not look curdled.
- Scrape the sides and add the ginger paste, ground cinnamon, ground cloves, salt, baking soda, and flour.
- Start the mixer on low and gradually move up to medium speed, beating until just incorporated.
- Place the organic sugar in a small bowl or ramekin.
- Portion out the dough with a #60 cookie scoop, rolling each ball in the sugar before placing on the baking sheets. Dough will be quite sticky and will need some room to spread; I placed 8 dough balls per sheet for baking.
- Bake for 8 minutes, or until the edges are dry and just starting to brown.
- Leave on baking sheet for 2 minutes before transferring to wire racks to cool.
- Spread some Kahlúa buttercream on the bottom of one cookie, place the bottom of another over that, and make a cookie sandwich.
- Store in the refrigerator for up to 3 days.
- 2 parts Kahlúa Coffee Liqueur
- 2 parts amaretto liqueur
- 1 part cream
- Fill a cocktail shaker with ice.
- Over the ice, pour the Kahlúa, amaretto, and cream, cover, and shake for 20 seconds.
- Strain and pour into a rocks or martini glass and enjoy.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.