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Delicious Treats
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Spring Treat
Molasses Spice Cookies
I’m counting the days until the end of summer, not that I don’t love summer flavors, as you could tell from all my lemon recipes lately. It’s the heat I can’t stand. Plus, fall and winter have my favorite flavors of all time and winter is my favorite season.
The warmth of ginger, the intoxicating smell of cinnamon baking in the oven, and the comfort of brown sugar. I spend all year waiting for it. Yes, I do eat it year round but there is something about a warm slice of pumpkin bread or one of these molasses spice cookies in the cool fall weather or the bright white snow in the dead of winter that can’t be duplicated any other time of year.
These are easily one of my top cookies. Chewy and soft all over, a slight crunch from the sugar coating, a strong molasses spice flavor, and it’s easy to make a large batch. I ate most of them after baking but I’m still snacking a day later and everyone I shared them with wanted the recipe, so I’m going to share it a bit early so you can all get into your fall baking ahead of time.
This recipe comes from The Cookiepedia which is quickly becoming one of my favorite cookbooks ever.
It is full of illustrations and photos that make the book approachable, along with great writing that makes you feel like you could bake anything in the book. That’s the point though, to teach you the basics of cookie baking and help you to adapt the recipes to your own needs. At the end of each recipe there is a little section to write your own notes about what you might change, also some recipes include suggestions for changing the flavors of the recipe.
The book is neatly organized into chapters of different types of cookies: buttery, chocolaty, fancy, fruity, spicy, and nutty/seedy. It’s a beautiful book that’s easy to navigate and I highly recommend picking it up.
Full disclosure: I was sent a copy of the book to review but the opinions expressed are completely my own and I absolutely love this book. I’ve always said cookies were the things that I’m worst at baking but I’ve been improving and after the success of these cookies, I just want to make dozens upon dozens. The snickerdoodle recipe in this book also comes highly recommended so I’ll have to try them out. This book is definitely a staple in my collection now.
Let’s move on to the cookies now, the real star of this post (along with this glorious mountain of flour and spices).
The cookie dough balls get rolled in sugar. I used white sugar, feel free to experiment with demerara sugar for a bigger crunch.
The more you flatten them, the more they’ll spread. I flattened them a tiny bit and they were pillowy and soft, but you could flatten a lot more and get giant, flat, chewy cookies. I don’t think you’re supposed to use more than two adjectives to describe something but I’m doing it anyway, we’ll just call it poetic license.
Make these cookies and check out the book while you’re eating them warm from the oven.
Print Recipe
Molasses Spice Cookies
Adapted from The Cookiepedia
Makes 3-4 dozen cookies
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup sugar, plus extra for rolling
1 egg
1 teaspoon vanilla extract
1/2 cup dark molasses.
Preheat oven to 325°F and line several cookie sheets with parchment paper.
Sift together the flour, baking soda, salt, and spices. Set aside.
Cream butter and sugars on medium speed for several minutes, until light and fluffy. Add the egg and vanilla and mix until combined. Add the molasses and mix until combined.
Add the flour mixture in three parts, mixing on low after each addition just until incorporated.
Cover the dough in plastic wrap and refrigerate for 20 minutes.
Roll 1 1/2-inch balls of dough in the extra sugar. Place cookies of the baking sheets about 2 inches apart. Flatten slightly. Bake 9 to 11 minutes, rotating the pans halfway through baking. Cool in pans on wire racks for about 5 minutes before transferring cookies directly on racks to cool completely.
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6 Responses to “Molasses Spice Cookies”
These look really delicious, and I am craving these right now too!
Thanks for an awesome blog, Ryan! I’m a baking college student too.
I just got this book too I love it!
Molasses, spice and ginger are my favorites when it comes to cookies. Yum!!
These look really amazing/jummy. Unfortunately I had to look up on wikipedia what molasses is, and I don’t think I can get it anywhere over here (Holland). Maybe I can see if the american/britisch specialty store has some in stock. Would love to try and make these and experience the taste. Keep up the good baking!
Daan,
Can you get dark corn syrup in Holland? Or maple syrup? You can substitute 1 cup of dark corn syrup or maple syrup or even honey for 1 cup of molasses. It won’t taste quite the same, but it will still be good. Also, since brown sugar is made of regular sugar and molasses, you could substitute 3/4 cup brown sugar + 1/4 cup water for the 1 cup of molasses.
Good luck! I hope you find something that works well for you.
I’m new to this blog, and it looks great. I tried the chocolate ginger bars and they were delicious. Thanks Ryan!
Another possibility: Can you get sugar-beet syrup in Holland? I think it’s available in Germany and Norway. It’s supposed to work well.