These were a treat right around Thanksgiving, and given that I have a whole new bottle of molasses in the pantry now, I’m thinking they might be a treat again someday soon!
These cookies were chewy and dense and certainly spiced well – you must like ginger snaps to like these cookies, because they offer FAR MORE than your grocery store variety spice cookies. Also, they were a bit of a handful to get into the baking pan, so definitely chill the dough as Dorie recommends before trying to rol them out (I still ended up with a thin layer of dough on each hand after I rolled a dozen or so out). The woman knows her stuff!
I, of course, was drinking them with milk or weak tea, because that’s how I roll these days. But they would also be lovely with the last of the wine after dinner. They certainly are not overly sweet to where they might compete with the wine. I served them after brunch (french toast, quiche, sausage and cocktails) with friends for the perfect ending to a delightful Sunday morning.
The cookies sound good but your brunch is what I’m interested in.
~ingrid