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.
- 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
- Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
- 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.
- Add egg, vanilla extract, and molasses. Beat until combined. Scrape down sides of bowl with a rubber spatula.
- Add dry ingredients and beat at low speed until just combined.
- Flour a clean surface and roll out cookie dough thinly. Cut them out with a cookie cutter and place on baking sheet.
- 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 .
One response to “Molasses Spice Cookies”
That looks yummie!
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