Molasses Spice Cookies

Fall is the type of season that just begs to be accompanied by a slew of sweet desserts. I’m always up for a fruity pie or a delicate tart, but during Fall I’m more inclined to make seasonal cookies or cakes, with slightly spicy additions, like cinnamon, nutmeg or cloves.
I made these cookies one afternoon, and loved how straightforward they were. They’re like a smoky, molasses flavored sugar cookie with a crunch to them that’s irresistible, and perfect with a glass of tea. I found myself reaching for a cookie every few minutes, and they were all gone in a day (I had help!), so I’ll definitely make these again.

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar,
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsulphered molasses
  1. Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
  2. Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed.
  3. Add egg, vanilla extract, and molasses. Beat until combined. Scrape down sides of bowl with a rubber spatula.
  4. Add dry ingredients and beat at low speed until just combined.
  5. Flour a clean surface and roll out cookie dough thinly. Cut them out with a cookie cutter and place on baking sheet.
  6. Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .


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cookie stack

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