Cookie Friday: Spiced Molasses Cookies

December 16, 2016

When it comes to sugar, there’s no better match than spice. Exhibit A? These grown-up gingersnaps, boasting bold notes of clove and cardamon as well as rich, syrupy molasses. Crunchy on the outside with an oh-so-chewy center, they’re the perfect balance of ooh and ahh, just in time for the holidays.


What You’ll Need
1 cup all-purpose flour
1 cup bread flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon black pepper
Seeds of 6-8 cardamom pods, crushed
3/4 cup butter + 2 tablespoons, room temperature
1 cup sugar, plus extra for rolling
1/4 cup molasses
1 egg


How To Make It
Preheat oven to 375 degrees and line baking sheets with parchment.
In a medium sized bowl, mix together flours, baking soda and spices; set aside. In a separate bowl, cream the butter and sugar until light and fluffy; mix in the molasses and egg. Slowly add the dry ingredients and mix until just combined. Refrigerate dough for 2 hours.

Form dough into 1-inch balls and roll in sugar. Place on baking sheet and bake for 10-12 minutes, or until browned and cracked on top.

Sweet tooth? More holiday cookie recipes, right this way.