Perfectly spiced and so deliciously good, these Spiced Molasses Cookies will blow your tastebuds away! These are my favorite holiday cookies and they always get good reviews wherever I bring them!
I used to be not a fan at all of spiced cookies. It’s not because I think they have a funny taste or anything like that but because of sheer unfamiliarity.
I guess Filipino cuisine, though it has its sweet side, does not have many cookies perfumed or flavored with sweet spices such as cinnamon, nutmeg, etc. But since this is a quintessential winter and/or holiday cookie, I thought I ought to give it another try.
I don’t like a cookie though that’s super heavy on ginger taste (though I love ginger and often use it in cooking – for savory food mostly though!).
Just not my cup of tea. But when I saw that this cookie has pretty much an even distribution of spices, I thought why not?
If it’s too gingery then I won’t do it again….but guess what…love at first bite is what I experienced when I took a bite of this moist and chewy – truly perfectly spiced cookie!
That explains the photo above – one bite is enough to get you hooked on this. I love that the cookie is kinda crunchy on the edges but so soft in the middle! Proof that this is a great recipe – my son William just couldn’t get enough of this!
It’s also a wonderful recipe in that you need not hurry to cook it right away (how wonderful is that!). It can be prepared up to 8 hours ahead. Love that you can prep these hours before and then just quickly roll them into balls and then bake them!
I am just happy I found another lovely cookie to have during the holidays and for my hot cup of tea!
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Spiced Molasses Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon salt
- 3/4 cup butter, unsalted, at room temperature
- 3/4 cup brown sugar, dark, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 3 tablespoons sugar, white and granulated
- In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- Using an electric mixer set on medium speed, beat together the butter and brown sugar until light and fluffy, roughly 3 minutes. Add the egg, vanilla extract, and molasses and continue to beat just until combined. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture, mixing until blended. Cover the bowl and refrigerate for at least 1 hour or for up to 8 hours.
- After the desired hour of sitting or refrigerating is finished, preheat the oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper or use non-stick cookie sheets.
- Place a large sheet of waxed paper on a work surface and sprinkle it with the granulated sugar. Using your palms, shape the dough into balls 1 1/4 inches in diameter. Then roll the balls in the granulated sugar, coating them evenly. Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Using the tines of a fork, press the fork into each cookie, pushing down to create a decorative top.
- Bake until just set and lightly browned, 9-11 minutes. Remove from the oven and let cool on the sheets for about 5 minutes. Gently transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 1 week.
Adapted from Spiced Molasses Cookies from Williams-Sonoma.
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Last updated on September 5th, 2023 at 08:18 am