Discovering the Perfect Holiday Treat
My Favorite is Spiced Molasses Cookies and It was a chilly December afternoon when I first stumbled upon the recipe for Spiced Molasses Cookies. The cold air made me yearn for something warm and comforting, and as I flipped through my old recipe box, this cookie recipe caught my eye. I was drawn to the idea of a treat that combined the rich flavors of ginger, cinnamon, and cardamom, all packed into one little cookie. The thought of these spices blending together sounded perfect for the holiday season, and I couldn’t wait to start baking.
Creating the Dough
I began by creaming together the coconut oil and sugars, and the smell of the sweet, spiced mixture immediately filled my kitchen. Adding the blackstrap molasses and vanilla extract created a beautiful, dark mixture that promised great flavor. As I mixed in the dry ingredients, the dough came together effortlessly. The aroma was so inviting that it was hard not to sneak a taste. I shaped the dough into balls, rolling them in cane sugar to get that perfect crispy crust. Each step felt like a little celebration of the season.
Baking to Perfection
With the oven preheated and my baking sheets lined, I placed the dough balls on the sheets, pressing them down slightly. As they baked, my kitchen was filled with the warm scent of spices mingling in the oven. The cookies spread out and developed beautiful cracks on their surfaces, signaling they were nearly ready. I let them cool on the baking sheet for a bit before transferring them to a wire rack. The anticipation was almost too much as I waited for them to cool completely.
Enjoying the Festive Delight
Finally, the moment came to enjoy these Spiced Molasses Cookies. With their crisp edges and chewy centers, they were everything I hoped for and more. I paired them with a steaming cup of hot chocolate, and each bite was a perfect blend of sweet and spicy. They quickly became my go-to holiday treat, and I knew I’d be making them every year. These cookies not only warmed my taste buds but also added a special touch to my holiday traditions.
Table of Contents
Chef’s Notes- Spiced Molasses Cookies
- For the best texture, make sure your coconut oil (or butter) and molasses are at room temperature. This helps them blend more smoothly and evenly with the other ingredients.
- Spoon the flour into your measuring cup and level it off with a knife to avoid adding too much flour, which can make the cookies dry.
- If the dough feels too dry or crumbly, add a little extra water, 1 tablespoon at a time, until the dough holds together but is not sticky.
- For a more pronounced sugar crust, roll the dough balls in the natural cane sugar just before baking. This creates a sweet, crispy exterior.
- Bake only one sheet of cookies at a time to ensure even cooking and avoid uneven spreading. If baking multiple sheets, rotate them halfway through the baking time.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.
- Feel free to experiment by adding a pinch of nutmeg or cloves for a personalized spice blend. Just a little goes a long way!
Spiced Molasses Cookies
These Spiced Molasses Cookies are the ultimate holiday treat! With crisp edges and chewy centers, they boast a rich, spiced flavor from ginger, cinnamon, and cardamom. Perfect for cozy winter days, these cookies are quick and easy to make, requiring no dough chilling. Pair them with a hot beverage for an unbeatable festive delight. Whether you’re a seasoned baker or a novice, you’ll find these cookies irresistible and perfect for starting a new holiday tradition.
16
cookies15
minutes10
minutes120
kcal10
minutes35
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients
1/2 cup softened coconut oil or room temperature butter
1/3 cup packed light brown sugar
1/3 cup white granulated sugar
1/3 cup unsulphured blackstrap molasses
1 tsp pure vanilla extract
- Dry Ingredients
2 cups all-purpose flour (spooned and leveled)
2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp fine sea salt
- Additional Ingredients
1 tbsp water
1/3 cup natural cane sugar (for rolling)
Directions
- Add the blackstrap molasses and pure vanilla extract to the creamed mixture and mix until well combined (about 1-2 minutes).
- In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, ground ginger, ground cardamom, and fine sea salt.
- Use a 2-inch cookie scoop to portion out the dough and roll each scoop into a ball with your hands. Roll each ball in natural cane sugar until evenly coated.
- Place the sugar-coated dough balls on the prepared baking sheet and gently press down to flatten slightly. Bake in the preheated oven for about 10 minutes or until the cookies have spread slightly and cracks form on their surfaces.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Equipment
- Stand Mixer
- baking sheet
- parchment paper
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 120kcal
- Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 80mg
- Potassium: 50mg
- Carbohydrates: 18g
- Fiber: 0g
- Sugar: 12g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 2mg
- Iron: 4mg
FAQ-Spiced Molasses Cookies
Can I use butter instead of coconut oil?
Yes, you can replace coconut oil with room temperature butter if you prefer. It will give the cookies a slightly different flavor but will still be delicious.
What can I use instead of blackstrap molasses?
You can substitute blackstrap molasses with regular molasses or honey, but this will change the flavor and may slightly alter the texture of the cookies.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum or guar gum to help with texture.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a sealed container or zip-top bag for up to three months.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag and freeze for up to three months. Bake directly from the freezer, adding a minute or two to the
