Indulge in the symphony of flavors presented by these delectable spiced and glazed molasses cookies, a timeless treat that has stood the test of time. Each bite is an explosion of warmth and comfort, with a delightful balance of sweet, spicy, and tangy notes. The secret lies in the generous use of molasses, lending a deep, rich flavor that perfectly complements the aromatic blend of spices. These cookies are not only a feast for the taste buds but also a visual delight, adorned with a glossy glaze that adds an irresistible sheen. But the journey doesn't end there - the article also unveils a treasure trove of additional cookie recipes that are sure to tantalize your sweet cravings. Get ready to embark on a culinary adventure as we unveil the secrets behind these delectable treats.
Let's cook with our recipes!
MOLASSES SPICE COOKIES
Steps:
- Whisk together flour, baking soda, spices: Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
- Prepare butter, sugar, and wet ingredients: 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, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
- Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.
- Make dough balls, roll them in sugar: Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.
Nutrition Facts : Calories 203 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 208 mg, Sugar 19 g, Fat 8 g, ServingSize Makes 18 large cookies, UnsaturatedFat 0 g
SPICED AND GLAZED MOLASSES COOKIES
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.
Provided by Claire Saffitz
Categories Bon Appétit Cookies Christmas Molasses Spice Pepper Ginger Cinnamon Bake Dessert
Yield Raw sugar (for sprinkling)
Number Of Ingredients 15
Steps:
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
- Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
- Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9-12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
- Repeat with remaining dough, using fresh parchment paper on baking sheets.
- Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
- Do Ahead
- Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.
MOLASSES SPICE COOKIES
Many readers wrote in asking how to make the molasses cookies pictured with Marie Fletcher's sorghum memories in the Sept/Oct issue. Here is her recipe:
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES SPICE COOKIES WITH DARK RUM GLAZE
From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
- Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
- Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
- Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
- Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
- To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
- NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.
Tips:
- To achieve perfectly round cookies, chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape in the oven.
- Use a combination of brown sugar and molasses for a richer, more complex flavor.
- Don't overmix the dough, as this will make the cookies tough. Mix just until the ingredients are combined.
- Be generous with the spices. The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies their signature flavor.
- Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before glazing them. This will help the glaze set properly.
- For a shiny glaze, use a simple mixture of powdered sugar and milk. You can also add a flavoring extract, such as vanilla or almond, to the glaze.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These spiced and glazed molasses cookies are a delicious and festive treat that is perfect for any occasion. With their chewy texture, rich flavor, and shiny glaze, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these molasses cookies a try. You won't be disappointed!
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