Sunday, November 20, 2016

Molasses Spice Cookies

Molasses Spice Cookies

If you need a cookie that just screams holiday flavor these Molasses Spice cookies are perfect for you.

They've got all the flavor of classic gingerbread in a big soft cookie that make the perfect addition to you Thanksgiving or Christmas dessert table.

This year my daughter-in law is making the Thanksgiving pies.  She's great in the kitchen but the pies wont be gluten free.  So rather than making another pie that I can eat, I decided to whip up a batch of spice cookies to accommodate myself and anyone else that just wanted a small sweet bite for dessert. 

They're fantastic.

Molasses Spice Cookies 
Prep time: 15 Minutes
Bake Time: 12-14 Minutes
Servings: 22 Cookies

  • 2 ¾ cups flour (407g by w …I used Bobs Red Mill 1 to 1 gluten free flour)
  • 2 tsps of baking soda
  • ¼ tsp salt
  • 1 ½  tsps ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¾  cup butter, softened (1 ½  sticks)
  • ½ cup granulated sugar (plus ½ cup more for rolling the cookies)
  • ½ cup dark brown sugar
  • 2 large eggs
  • ½ cup molasses
  • 1 tsp vanilla extract 

Video Tutorial: 

  1. Preheat oven to 375°F (or 175ÂșC)  and have 2 nonstick baking sheets ready.
  2. Stir together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg and set aside.
  3. In a stand mixer with the paddle attachment beat the butter for 2-3 minutes to incorporate some air then add the both sugars and beat until light and fluffy.
  4. Add the eggs, molasses and vanilla and beat until well combined scraping down the bowl as necessary.
  5. With the mixer off, add the flour mixture and beat at low speed until just combined then transfer to a smaller bowl and chill the dough for 10 minutes to get it slightly more workable.
  6. Place about ½ cup of sugar into a small bowl and set aside.
  7. Roll approximately 2 tbsp portions (44g)  of the soft dough into balls then roll the balls in sugar and place them on the baking sheets leaving space for the cookies to spread.  (I baked 11 cookies per sheet)
  8. Bake for 12-14 minutes then allow the cookies to cool on the baking sheets for 2 to 3 minutes before transferring them to cooling racks.

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