Soft and spicy molasses cookies recipe
Spicy Molasses Cookies. Oh my goodness. These soft cookies with a kick are a true sensory delight. The dramatic flavors and spice come together in a rich, chewy, flavorful aromatic way that pairs perfectly with your afternoon cup of chai, or evening reading.
the inspiration.
I know it’s after the holidays, your molasses is likely hidden away at the back of your pantry. But, we are moving to a new country in a few months, so I’m using up all the ingredients in our home before we pack up!
Our house looks like a spice shop, with an entire shelf of whole spices because I truly adore visiting the spice shops here in Tunisia and grinding up whole spices, putting them in jars and labeling them. It’s so therapeutic. It’s waste free. It brings me joy. I even started making my own spice blends from whole spices, like this zero waste pumpkin spice
I decided to combine my molasses with soft cookie and add a little extra kick. Welcome to soft and spicy molasses cookies. Regular baking spices you’d expect to find in cookies, but some extra ginger and black pepper take the flavor up a whole notch, and you’re going to love it!
the ingredients.
- ⅓ cup granulated sugar + ½ granulated sugar cup for dipping
- ⅓ cup packed dark brown sugar
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons fresh ground ginger
- 1 teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon table salt
- 12 tablespoons unsalted butter (1½ sticks), softened but still cool
- 1 large yolk
- 1 teaspoon vanilla extract
- ½ cup dark molasses
how to make Soft and spicy molasses cookies.
Just making this dough is a wonderful sensory experience.
First you’ll make the dough by creaming your butter and brown sugar in a medium sized bowl (about 3 minutes)
Once your butter and sugar and nice, light and fluffy, you’ll crack your egg in. Whisk until completely combined.
Then add in your vanilla and molasses. Mix until completely combined and smooth.
Set aside while you combine your dry ingredients.
Next you’ll mix your your flour, freshly grated ginger, and spices together.
Mix your flour + spices into your wet ingredients and combine until a dough is formed.
Scoop your dough with an ice cream scoop, and then roll into balls
Dip into your granulated sugar
Then you’ll ready to place your cookie dough on your baking sheet.
These cookies will spread A LOT, so only put 4 cookies per baking sheet at a time, leaving plenty of space in between them.
Once baked and cooled, you’ll end up with wonderful, soft, spiced cookies with a dramatic spice. They’re irresistable!
the recipe
Soft and spicy molasses cookies recipe
Spicy Molasses Cookies. Oh my goodness. These soft cookies with a kick are a true sensory delight. The dramatic flavors and spice come together in a rich, chewy, flavorful aromatic way that pairs perfectly with your afternoon cup of chai, or evening reading.
Ingredients
- ⅓ cup brown sugar,
- ⅓ granulated sugar + ½ granulated sugar cup for dipping
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons fresh ground ginger
- 1 teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon table salt
- 12 tablespoons unsalted butter (1½ sticks), softened but still cool
- ⅓ cup packed dark brown sugar (about 2½ounces)
- 1 large yolk
- 1 teaspoon vanilla extract
- ½ cup dark molasses
Instructions
1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. Whisk flour, baking soda, spices, gineer and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter with brown sugar for about 3-5 minutes, or until light and fluffy.
2. Reduce speed to medium-low and add egg, molasses and vanilla; and beat until incorporated.
3. Reduce speed to lowest setting; add flour mixture and beat until just incorporated. Dough will be soft and easy to handle.
4. Using an ice cream scoop, scoop heaping ball dough and roll between palms.
5. Dip into grandulated sugar and place on lined parchment paper baking sheet,, spacing them about 2inches apart. Repeat with remaining dough.
6. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone)
7. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve.
Notes
Can be stored at room temperature in airtight container, like cookie jar for up to 5 days.
Cookies freeze well!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 275Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 46mgSodium 160mgCarbohydrates 39gFiber 1gSugar 21gProtein 3g
With love and lots of spices,
Sarah
Leave a Reply