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Molasses Spice Cookies

Monday, November 18, 2013

Recipe adopted from The New Best Recipe.


It's hard to believe, but Christmas is just five weeks away!  So you know what that means.  Christmas cookies!  Being that there are close to no holiday-themed cookies on the blog, I thought I'd change that with a classic:  molasses spice cookies.  These cookies are full of flavor due to the warm spices, have a semi-crisp outside with a chewy inside.  Although they are great as-is, The New Best Recipe suggested adding a dark rum glaze over the top for that special touch, so I did that for half of the batch.  Both versions were awesome.

What other cookie classics do you look forward to for the holiday?

INGREDIENTS:

11 1/4 ounces (~2 1/4 cups plus 1 tablespoon) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt

12 tablespoons unsalted butter, softened but still cool
2 1/3 ounces (~1/3 cup) packed dark brown sugar
2 1/3 ounces (~1/3 cup) sugar, plus more for rolling

1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses

4 ounces (~1 cup) powdered sugar (optional for glaze)
2 1/2 to 3 tablespoons dark rum (optional for glaze)

DIRECTIONS:

Preheat the oven to 375° F and make sure an oven rack is in the middle position.  Line two cookie sheets with parchment paper and set aside.

Whisk the dry ingredients together in a medium bowl.  Add the butter and sugars to a stand mixer bowl and cream until light and fluffy, about 3 minutes.  Add the egg yolk and vanilla, and mix until combined.  Add the molasses and mix until combined.  Scrape the bottom and sides of the bowl with a rubber spatula and give the dough a final mix.  Lastly, add the dry ingredients and beat on low until fully combined.

Add roughly 1/2 cup sugar to a bowl, and roughly 1 cup of cold water to a second bowl.  Dip your fingers into the water to prevent the dough from sticking to you, and then scoop a heaping tablespoon of dough. [Side note:  If you're like me and prefer to weigh your cookie dough, I ended up with 1.3 ounce balls].  Make a ball with your hands, and then toss and fully coat in the sugar bowl.  Transfer the dough balls to the lined cookie sheets (you'll end up with 12 on one sheet and roughly 10 on the second sheet).  Press down gently on the dough balls and then transfer the first sheet to the oven.  Bake for 10 to 11 minutes.  Let the cookies cool for 10 minutes and then transfer to a wire cooling rack.  Repeat the same process with the second sheet.

If you want, combine 1 cup (4 ounces) powdered sugar with 2 1/2 to 3 tablespoons dark rum and drizzle over the cookies.  Let the icing set (10 minutes) before serving.

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