Well, I hope you enjoyed the Sugar Rush. Heaven knows I did. Thank you, thank you, thank you for all of your comments, for all of those who went out on a limb and tried a Sugar Rush recipe and let me know about it, and for just checking in and letting me know what you think. I love hearing from you!
In case you missed any of the recipes, here they are in all their glory:
And now for the bonus recipe. Because I couldn’t very well leave you without an added Sugar Rush, could I?
These Peppermint Molasses Cookies are bound to be the perfect ending to Sugar Rush.
My cousin Tami sent me the recipe in the middle of Sugar Rush and I have made them twice already. The very name screams HOLIDAY, but when you combine the title with the taste, then you have a quintessentially perfect Christmas cookie. These little morsels are a scrumptious mouthful of warm and spicy gingerbread flavor that outdoes itself with pockets of melted, crushed peppermint (read: candy canes) and the entire round of goodness is drizzled with sweet peppermint icing. Peppermint and molasses have never tasted so good.
- 6 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cup flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 box candy canes (about 12 candy canes) finely crushed, reserving 1 tablespoon for the icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 1 tablespoon crushed peppermint candy
- In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth. Add the egg and molasses and beat until well blended.
- Stir the dry ingredients into the butter mixture and beat until the dough comes together and is well combined. Stir in peppermint candy. Shape the dough into 1-inch balls and place about two inches apart on parchment or silpat-lined baking sheets
- Place the cookie sheets in the refrigerator and let the dough chill for about 15-20 minutes (so the cookies don’t flatten during baking).
- Preheat the oven to 350 degrees and bake the cookies, one sheet at at time, until cracks being to appear on the top but the cookies are still soft, about 10-11 minutes. Transfer cookies to a wire rack to cool. When cool, drizzle with the peppermint icing.
- For the icing: in a bowl, mix all the icing ingredients until well blended and smooth. If the icing is too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy.
Recipe Source: adapted from Tami W.