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Molasses-Spice Cookies
Fragrant with cinnamon, ginger, allspice and cloves, these cookies are chewy rather than crisp. They freeze better without the glaze (which can be added after defrosting them).
Category
Dessert
Servings
4 dozen
Prep Time
20 minutes
Cook Time
10 minutes
Fragrant with cinnamon, ginger, allspice and cloves, these cookies are chewy rather than crisp. They freeze better without the glaze (which can be added after defrosting them).
Author:Mary Partin
Ingredients
2 ¼ c. All purpose flour
2 tsp. Baking soda
½ tsp. Salt
1 ½ tsp. Vietnamese Cinnamon
1 tsp. Ginger Powder
½ tsp. Cloves, ground
1/8 tsp. Allspice, ground
12 TBS. Unsalted butter, room temperature
½ c. Dark brown sugar, lightly packed
½ c. Granulated sugar
1 large Egg, room temperature
1 tsp. Vanilla extract
1/3 c. Unsulphured molasses
1/3 c. Granulated sugar (additional sugar is for rolling cookies in before baking)
1 ¼ c. Confectioners’ sugar
2 TBS. Milk
Directions
Move oven racks to upper and lower middle position and preheat oven to 375
Line cookie sheets with parchment paper (or bake on ungreased cookie sheets)
Cream butter, brown sugar and ½ cup granulated sugar in electric mixer for about 3 minutes, until light and fluffy, stopping periodically to scrape sides and bottom of bowl.
1. Add egg, vanilla extract and molasses. Beat until well combined, about 30 seconds. Scrape sides and bottom of bowl.
1. Add flour mixture at low speed and mix until combined, about 30 seconds.
1. Prepare bowl of 1/3 cup sugar for rolling balls of dough.
Using a #70 scoop (disher) or a tablespoon, make evenly sized balls of dough, roll in sugar, and place on cookie sheet. (Balls should be about 1”).
Bake 10 minutes, turning pan about halfway through to get an even bake. Cookies should be dry around edges but still soft in the middle (slightly underbaked) so that they don’t get hard.
1. Cool in pan for 2 minutes, and then put cookies on a rack until completely cool.
To Glaze:
Mix confectioners’ sugar and milk
and Drip glaze across top of cookie, making a zig zag or scribble. Allow to dry before handling.
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