Friday, February 26, 2010

Molasses Sleigh Cookies

Thanks, Sandra Lee, for the molasses sleigh cookies recipe!

I don’t know that I can even begin to explain the frustration I had making these cookies.  I don't bake. I’m sure I’ve mentioned that before. The dough was crumbly at first. Crumbly like I was attempting to make coffee cake topping instead of cookies. Meredith told me to add a little bit of milk. I’m sure it was my heavy hand that added the milk and turned it runny. So then, I added more flour. I had no idea how they turned out this way, but they were delicious.  I took them to a Super Bowl party and had two people ask me for the recipe plus lots of compliments on them. I couldn’t dare tell these people that the dough was ruined twice before the cookies got baked. The bottom line: Make these cookies! Just make sure you have extra milk and flour on hand!


I’m so sorry Laura had such a fit with these cookies. Ahem- READ your recipes! Mine came together as a dough just as they should have. My only beef with the recipe as written is that it says to roll into 1 1/2 inch balls. There’s no WAY you can get 30-40 cookies out of balls that big. I think I eeked out 17. 

In any case, I thought they were absolutely delicious. At first I thought they weren't anything particularly different or spectacular - kind of like any spice cookie you might have around the holidays. But there was something in them that kept me grabbing one every time I went into the kitchen during a Super Bowl commercial break. They were both salty and sweet and a really good kind of chewy. I think the combination was just what I’d been craving. I’d definitely make them again.


  1. I DID read my recipe!! The way I remember it, is that I lost count while adding the flour. So, the moral of the story is not to read your recipe, but to have everything pre-measured!

  2. soooooo per your blog title, "good chef bad chef", who is the good chef, and who is the bad chef?

  3. You know, I think we had a good chef and a bad chef in mind when we started the blog, but I think it's fair to say that depending on what we're making for the week it could go either way!