Chewy Ginger-Molasses Cookies

I write this from a very snowy and freezing New York City. After a day of touristy activities including Times Square, Rockefeller Center, and the Stardust Diner with my brother, Dad, and Ryan, we saw Duke crush Gonzaga at MSG. It was a great day, complete with scarves, mittens, hats, and long underwear, and now I'm laying on my friend Marissa's couch in Murray Hill. Instead of going out, we're avoiding the blizzard and opting for s'mores, wine, and movies. I couldn't be happier! So here are the molasses-gingerbread cookies I promised:

I'm not the biggest fan of gingerbread, but these were great. Chewy, soft, with a bit of spice -- I recommend this recipe for anyone who only slightly likes gingerbread. The red and white cuteness in the middle are candy cane kisses that I stuck in after the cookies were baked, and I shook them a little so they hardened flatter.

Delicious, easy, and festive. I love the crinkles and the sparkle too, cute!

Chewy Molasses-Ginger Cookies

1 cup whole wheat flour

1-1/4 all purpose flour

1 tsp baking soda

1-1/2 tsp cinnamon

1-1/2 tsp ground ginger

1/4 tsp allspice

1/4 tsp salt

1-1/2 sticks softened butter

1/3 cup packed dark brown sugar

1/3 cup granulated sugar

1 egg yolk

1 tsp vanilla

1/2 cup molasses

- Preheat oven to 375 degrees

- Mix flour, baking soda, and spices in a bowl

- Blend together sugar, brown sugar, and butter until fluffy

- Add egg yolk, vanilla, and molasses

- Slowly add dry ingredients until well combined

- Roll dough into 1-1/2 inch balls, roll in granulated sugar, and place 2 inches apart on a cookie sheet

- Bake for about 11 minutes

- When cookies are done baking, stick a kiss onto each and press in gently.