When the temperatures dip into a frigid state and the snow begins to fall, I love filling my house with the smell of molasses cookies like these Soft Molasses Spice Cookies. It’s the sort of smell that triggers fond memories.
I found this recipe for Soft Molasses Spice Cookies a few years ago (recipe slightly adapted from: Arugula Files)
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Enjoy the comfort of food!
Soft Molasses Spice Cookies
These cookies are soft and chewy with warm winter spices that explode in your mouth. Ginger and Molasses are the star of the show, however a surprising ingredient lurks. Can you guess what it is (black pepper)? Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-soft-molasses-spice-cookies
- 1/2 cup granulated sugar (for rolling cookie dough in sugar)
- 2 1/4 cups white wheat flour (or all-purpose)
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 12 tablespoons butter, at room temperature (1 1/2 sticks)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 Large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 1/8 cup candied ginger
Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-soft-molasses-spice-cookies
||Adjust oven rack to middle position and heat oven to 375 degrees. Line a baking sheet with parchment paper or silpat. Place 1/2 cup sugar for dipping in a shallow pan and set aside. |
||Whisk together flour, baking soda, spices, and salt in medium bowl and set aside. |
||In a mixer fitted with paddle attachment (or hand mixer or a strong arm with wooden spoon), beat butter and both sugars at medium-high speed until light and fluffy; about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated; about 20 seconds. Reduce speed to medium-low and add molasses and beat until fully incorporated; about 20 seconds. Scrape bottom and sides of bowl with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated; about 30 seconds. Scrape bowl down sides of bowl. Add candied ginger and give the dough a final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Keep in mind that the dough will be soft. |
||Using tablespoon (I use a tablespoon size cookie scoop), scoop heaping scoops of dough and roll between palms into 1 1/2-inch ball; drop ball into pan with sugar and repeat with remaining cookie dough. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. |
||Bake 1 sheet at a time until cookies are slightly cracked but still a bit puffy and edges have begun to set but centers are still soft (cookies may look raw or seem underdone), about 11 minutes, rotating baking sheet halfway through baking. It’s important not to over bake. |
||Cool cookies on baking sheet 3-5 minutes, then use spatula to transfer cookies to wire cooling rack. Finish cooling cookies until they are room temperature and serve. The cookies can be stored at room temperature in airtight container or zip-top plastic bag up to 5 days. They can also be stored in the freezer for 2-3 months. |