Spiced Molasses Cookies
- Anthology of Crumbs
- 2 days ago
- 1 min read
1
Storage:
The cookies will keep well in an airtight container at room temperature for up to one week. They also freeze excellently.
2
Make Ahead:
Dough balls can be rolled in sugar and frozen solid on a tray, then stored in a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time.
Notes
1
Preheat and Sift Dry Ingredients: Preheat the oven to 350° F (175 °C). On a large piece of parchment paper, sift together the flour, baking soda, ginger, cinnamon, cloves, black pepper, and salt; set aside.
2
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the butter and 2 cups of the granulated sugar on medium to high speed until the mixture is light and fluffy. Scrape down the sides of the bowl.
3
Add Eggs and Liquids: Add the eggs, one at a time, and beat briefly after each addition. Scrape down the sides of the bowl again. Add the molasses and vanilla. Continue to mix on high speed until the molasses and vanilla are well combined and the mixture is pale in colour. Scrape down the sides once more.
4
Mix Dough: Turn the mixer to low speed, add the dry ingredients, and mix until fully combined.
5
Roll and Bake: In a small bowl, combine the remaining ½ cup of granulated sugar with the 1 Tbsp of dark brown sugar. Use an ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the sugar mixture. Use your fingers to roll the dough around to coat on all sides, then place the cookies on parchment paper lined cookie sheets, about 1
2
1
inches apart. Use the palm of your hand to press down lightly on top of each portion to flatten slightly. Bake for 15 to 17 minutes, or until the cookies are firm around the edges but still slightly soft in the centre.
6
Cool: Remove from the oven and transfer the cookies to wire racks to cool.
Instructions
4 cups (600 g) all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
4 1 tsp freshly ground black pepper
½ tsp salt
¾ cup (185 g) unsalted butter (room temperature)
2 cups (400 g) granulated sugar
3 large eggs
½ cup fancy molasses
1 tsp pure vanilla extract
Cookies:
½ cup (100 g) granulated sugar
1 Tbsp dark brown sugar
Coating:
Spiced Molasses Cookies
Anthology of Crumbs
This recipe delivers the perfect soft and chewy molasses cookie. It is deeply savoury spiced and perfectly balanced with sweet molasses, evoking the warmth of Christmas and winter gatherings. We have added a secret touch of black pepper to deepen the warmth of the spices, giving this festive flavour a robust, complex undertone that truly sets it apart. These are the quintessential holiday comfort cookie.
Servings :
24 cookies
Calories:
Prep Time
15 min
Cooking Time
15 min
Rest Time
0
Total Time
30 min
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