WARM SPICE WONDERS
These rustic molasses spice cookies are cozy and will keep you warm for the season.
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MOLASSES MADNESS
I love these molasses spice cookies because of the warm spices and the taste of molasses. The spices, such as cinnamon, ginger, and cloves, give the cookies a warm and inviting flavor. The molasses adds a rich and earthy flavor that is perfect for fall. I love to eat these cookies year-round, but they are especially good during the fall and winter holidays. Their deep, flavorful profile and soft, chewy texture make them a delightful indulgence no matter the season.
NOTES BEFORE YOU BAKE
- Spray a light amount of cooking oil in the container that the molasses will be weighed in for an easier time pouring it into your mixing bowl.
- For the dredging, you can use granulated sugar or turbinado.
MOLASSES SPICED COOKIES RECIPE
Total Time
1 hour 20 minutes
Serves
16
Ingredients
- 109 grams – granulated sugar
- 113 grams – unsalted butter, room temperature
- 65 grams – molasses
- 1 large egg
- 151 – all purpose flour
- 6 grams – baking soda
- 2 grams – kosher salt
- 4 grams – cinnamon, ground
- 3 grams – ginger, ground
- 2 grams – cloves, ground
- 1 gram – allspice, ground
- sugar for dredging
Steps
1
Line your baking pans with parchment paper. Set aside.
2
In the bowl of a stand mixer with the paddle attachment, cream the butter, sugars, and molasses on low until just combined.
3
Scrape down the paddle and the bowl including the bottom.
4
Add the whole egg and mix on low until homogeneous.
5
Scrape down the paddle and bowl again.
6
In a large bowl, whisk together flour, baking soda, salt, and spices.
7
Add the dry ingredients to the wet mixture and mix on low speed until the dough just comes together.
8
Scrape down the paddle and the bowl to ensure no dry spots.
9
Use your cookie scoop and portion the dough on the lined baking pans; no need to leave space.
10
Let rest in fridge up to 1 hour or cover it and let it rest overnight.
11
Preheat the oven to 350ᵒF / 177ᵒC. Place the rack in the center.
12
Roll each cookie in sugar to coat. Transfer a cookie dough on to the lined baking pan spaced about 1.5″ apart from each other.
13
Using two fingers together or a bottom of a glass to lightly press each cookie to flatten about halfway.
14
Bake for 8 minutes, rotating the pan halfway through.
15
Let the cookies rest on the baking pan for at least 5 minutes, then transfer them to a wire rack.
