I only ate 5 cookies 6 of these cookies while photographing them. I consider this to be a gigantic feat because these little guys are straight up addicting. Crunchy on the outside and perfectly chewy within.
They taste similar to gingerbread cookies but with a less cakey texture. They taste like Christmas and Winter and happy memories.
I’m supposed to be testing side dishes for Thanksgiving this year but when a mood for Molasses Spice Cookies hit, who can resist? Not this one.
Instead of Thanksgiving taste testing I did a little taste-test between traditional dark molasses and blackstrap molasses in these cookies. Blackstrap molasses has a distinct robust flavor that doesn’t tickle everyone’s fancy, Mr. AHC included. The cookies with Blackstrap were significantly darker. Observe…
And the blackstrap molasses kind of overpowers all the other flavors. I happen to like the flavor of blackstrap but I liked the ones made with the standard dark molasses better. I’m pretty sure you will too.
These little guys will crisp as they cool so it is super important that you don’t over bake them or you will be woefully disappointed. I took mine out right after the tops cracked but the centers were still soft. They will look underdone but don’t despair; they will be all the more delicious when they cool!
These perfectly spiced Molasses Spice Cookies are crunchy on the outside and perfectly chewy within! They taste like Christmas and Winter and happy memories
1/3 cup granulated white sugar
1/3 cup packed dark brown sugar
½ cup unsalted sweet cream butter, softened
2 ¼ cups all-purpose flour
2 teaspoons Saigon cinnamon
2 teaspoons ginger
½ teaspoon cloves
1/8 teaspoon allspice
¼ teaspoon ground black pepper
¼ teaspoon salt
1 teaspoon baking soda
1 large egg yolk
2 teaspoons vanilla extract
½ cup molasses
Turbinado sugar for coating the outsides (~1/3 cup)
Pre-heat oven to 375° and line baking sheets with parchment paper. Whisk together flour, spices, baking soda in a medium bowl and set aside.
Cream butter, brown sugar and granulated sugar in a large bowl using your stand mixer or an electric hand mixer on medium speed until light and fluffy, approximately 5 minutes.
Beat in the egg yolk and vanilla until well combined. Beat in molasses until completely incorporated.
Slowly add flour mixture until combined, mixing on low.
Refrigerate dough for at least an hour. They were best after a 24 hour stint in the refrigerator.
Roll 2 tablespoons of dough into balls and gently roll in the turbinado sugar. Place on cookie sheet 2 inches apart. In the case of these cookies, bigger is not better. They didn’t crack as nicely and they spread out and looked ugly.
Bake at 375° for 8-11 minutes or until the tops crack and the centers still look under baked. Do not be tempted to leave them in the oven until the centers set unless you want gingersnaps.