Molasses Spice Cookies

 

There are times when I end up making cookies before I even realize I haven’t taken photos of the process. If whatever it is turns out well, I’ll try to remember to add it back to the list of things to make and hopefully take pictures of.

These cookies were too good to wait on though–crispy on the edges, super chewy on the inside. They smelled like Christmastime and were beautifully uniform coming out of the oven. My daughter is pretty picky about non-chocolate items and she had two (and then went back and snatched another from the container when I wasn’t looking). I consider that a success, my friends.

My Mom used to by those archway brand soft molasses cookies that had some type of thin frosting on them. I haven’t had them in ages but I’d love to find a homemade substitute. These were very close–a bit thinner than the store bought version but much more delicious. Anybody know what kind of magic goes into that frosting? Is it just a thin buttercream? I need to do some experimenting, clearly.

I used up about 2/3 of my dough making two sheets of cookies. I ended up prepping the rest of the cookies as sugar-dredged balls and freezing them. If these bake up well from frozen, these could be a staple around these parts.

Molasses Cookies

1/2 cup unsalted butter, room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar (plus 1/3 cup for dredging)
2 large eggs
1/2 cup unsulfured molasses
2 tablespoons vegetable oil
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger (I was out of this, so I ground up some crystalized ginger and it was delicious!)
1 tsp ground allspice
1/2 tsp kosher salt

Cream the sugars and butter in the bowl of your stand mixer. Add the eggs one at a time, allowing them to fully incorporate before continuing. Add molasses and the oil.

Mix in the baking soda, cinnamon, ginger, allspice, salt and flour gradually. Cover the bowl with plastic wrap and refrigerate to firm up–at least on hour to overnight.

Preheat oven to 325. Use a cookie disher (I used my beloved #50 scoop) to portion the dough directly into the bowl of sugar a few at a time. Roll around in the sugar to fully dredge, then place on a cookie sheet 3 inches apart.

Bake, rotating halfway through just until the cookies are flat and set in the middle. I started checking at about 10 minutes.

These cookies store well but you’ll need to place sheets of parchment between them to prevent them from sticking together.