Molasses Spice Cookies

Confession time:
I didn’t “make up” the original recipe for these cookies, but because I simply cannot cook anything as written these change up each and every time I bake them. They are consistently great no matter what I’ve tweaked because of mood, ingredient availability, inspiration, general laziness… So I’m posting it in here.

Also because Heather asked for the recipe :)

This is what I put in the last batch, I’ll put some options & hints the end.

But first a cookie secret:
Like many cookies, these get better if you make the dough overnight-36 hours ahead of time. There now my secret is out, I make the dough, saran wrap the bowl & leave it in the fridge til I have time to bake. The sugars & spices marry together with the butter = magic.

Makes about 3 dozen

Prep

375° & rack in middle position

(2) cookie sheets w/parchment paper

1/2 C mix of ginger sugar, turbinado & superfine sugars in a flat bowl for rolling

 

Ingredients

2-1/4 C flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

2 tsp ginger

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp black pepper

1/4 tsp chinese 5 spice

1/4 tsp cardamon

3/4 C softened butter (1-1/2 sticks)

1/3 C sugar

1/3 C dark brown sugar (packed)

1 large egg yolk

1-1/2 tsp bourbon vanilla

1/2 C dark molasses

 

Whisk the flour, soda, salt, pepper & spices and set aside.

Beat butter and sugars on med speed until light & fluffy, about 5 min. Beat in vanilla & yolk until combined, beat in molasses, about 30 sec each addition, scraping bowl & beaters as needed.

Add flour mixture and beat on low until combined, about another 30 seconds, it will be a soft & sticky dough. At this point I scrape the dough into a lump in the bowl, cover & put in fridge til later. That’s not necessary, you can go straight to baking at this point.

Wet hands with cold water and roll rounded tablespoons of dough into balls, then roll balls in the sugar mixture to coat. Place about 2″ apart on the parchment, these will spread out.

Bake 1 cookie sheet at a time until edges are set but the centers are still soft & underdone 10-12 min. Don’t overcook!!! Let them set on sheet another 10 min. they will flatten, crack and wrinkle with a crispy outside & chewy middle. Transfer to rack to cool if you can wait, or eat warm.

Variations

Rolling sugar:
I’ve used regular ol’ granulated, superfine, turbinado, demerara, ginger sugar or orange sugar.

Spices:
I’ve used fresh grated ginger or orange zest in the dough sugar. Also varied spices and amounts. Include? curry powder, nutmeg, chai spice, chili powder, pumpkin spice, different types of vanilla, and substituted rum for part of vanilla.

Frosting:
Glaze cooled cookies with rum & powdered sugar.

Do not use margarine instead of butter. It won’t work.

 

2 comments ↓

#1 heather on 01.15.14 at 3:27 pm

woot woot! thanks Julie! and thanks for reviving this here blog!

#2 MB on 02.20.14 at 9:01 pm

Thanks, Julie! This cookie recipe is exceptionally good!

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