I’m not big into cookies but these molasses cookies make me rethink my obsession with cake. They’re chewy and soft, spiced and spiked – perfect in every way. It’s pretty safe to say that molasses cookies are our favorite cookies, although A would probably say that they vie for #1 with chocolate chip cookies. Not for me, though. I remember the first time I tried molasses cookies (oddly enough, I was an adult) – A’s parents had bought several dozen from a local Amish store and they were dipped in a white chocolate coating on one end while the other end was pure molasses cookie. I had my suspicions that they were made with margarine (or maybe lard?) but admittedly, they were fantastic. They made quite the impression on us and we were both ecstatic when this recipe came about. Using straight up butter, these cookies maintained their chewiness and soft texture for several days. If they last that long. I like to add Grand Marnier to the dough because we love our Grand Marnier but you can sub in another orange liqueur if you prefer. And since today is probably THE gloomiest, most dreariest day of the year (we experienced snow yesterday and it’s been raining today since the wee hours of the morning), I just may whip up another batch. Nothing like fresh baked goods to chase the winter blues away.
Molasses cookies spiced with cinnamon, cloves and allspice
- 2 1/4 c flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 T fresh ginger, grated
- 3/4 c butter
- 1 c packed brown sugar
- 1 egg
- 1 T Grand Marnier (or orange liqueur)
- 1/4 c molasses
- Preheat oven to 350F.
- In a large bowl, use a fork to mix together flour, baking soda, salt and spices.
- In a mixing bowl, whisk butter and brown sugar together until smooth.
- Add egg and blend for 1 minute.
- Add liqueur and molasses and blend another minute.
- Add butter-sugar mixture to flour mixture and stir until fully incorporated.
- Freeze dough for about 15 minutes.
- Remove from freezer and using a tablespoon measuring spoon, scoop dough by the tablespoon on to ungreased baking sheets.
- Flatten slightly with fingertips.
- Bake cookies for 15-16 minutes.
- Cool on baking sheets for 1 minute and then remove and cool on cooling racks.
If dough becomes too soft and "melty", put back in the freezer for a few minutes.