We live in scary times and it’s been one of those weeks…again. As we strive for understanding, it’s often hard to make sense of things. Adding fuel to our worries, are the constant unsettling images and sounds on TV and social media. We try to process what we see and hear, but it can get confusing and overwhelming. It affects us. So, to bring a little comfort and healing, let’s reach out to friends and loved ones through our other senses – the ones we have a bit more control over -smell, taste, and touch. It’s the reason I love to cook and to bake. Food nourishes us in more ways than one. As days pass, we begin to push forward and try to get our hearts and minds back on track. We withstand with courage. We endure and persevere. And, we make cookies.
These are Molasses Spice Cookies. They are soft, chewy and so comforting, thanks to the warm spices (cinnamon, ginger, cloves, allspice) and molasses in this recipe. Most of the molasses used in cooking and baking is made from extracted sugar cane juice that is boiled down several times. Here, it is a central ingredient and it is what gives these cookies their rich, dark color and sweet, bold flavor. Perfect for Fall.
These flavorful cookies are simple to make. Mine were done from start to finish in under an hour. The dry ingredients are combined first. Separately, the butter, sugars, egg yolk, vanilla, and molasses are mixed. The wet and dry ingredients are combined and then, the dough is shaped into small balls. They are rolled in granulated sugar (to achieve that crackly effect) and baked for 11 minutes. Your kitchen will smell like a gingerbread house as these bake.
I left half of the cookies plain and they are completely delicious on their own. But, to make these extra special, drizzle or spread a simple 2-ingredient dark rum glaze on them (see recipe below). Rum is made from molasses, and so, they inherently pair well together. The rum flavor is subtle, but easy to pick up. I liked both versions, but the rum-glazed ones were my favorite. You can try substituting your favorite liqueur for the rum too.
Next time things seem a bit too much to handle, try baking yourself a treat…or baking your neighbor a treat. These Molasses Spice Cookies are a great option for instant feelings of warmth and coziness, especially if enjoyed with a cup of tea, coffee, or milk. Cookies made with love and warm Fall spices are always the best medicine.
Other Fall recipes you might like:
Toasted Marshmallow Pumpkin Bars
Molasses Spice Cookies
These Molasses Spice Cookies are soft, chewy, and full of the comforting flavors of Fall. For an extra special flair, drizzle them with rum glaze.
- 1/3 cup granulated sugar, plus 1/2 cup sugar for rolling
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 12 Tablespoons unsalted butter, room temperature
- 1/3 cup packed dark brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses (mild or robust)
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Place oven rack in middle position and heat oven to 375 degrees
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Line 2 baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish for rolling cookies prior to baking
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In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, allspice, pepper, and salt. Set aside.
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Using mixer, beat butter, dark brown sugar, and 1/3 cup granulated sugar until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg yolk and vanilla. Beat on medium speed for 20 seconds to combine. Reduce speed and add molasses, beating until incorporated, 20 seconds. Add flour mixture and mix on low speed for 30 seconds. Scrape down sides of bowl ans stir gently by hand until no more flour is visible.
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Roll dough into balls using about 1 Tablespoon of dough each time. Wet hands prior to rolling to avoid sticking. Immediately roll balls in sugar, coating all sides. Place on prepared baking sheets about 2 inches apart.
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Bake 1 baking sheet at a time for about 11 minutes or until browned, but with center still looking soft. Rotate baking sheet halfway through baking time.
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Allow to cool on baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely
For Dark Rum Glaze
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Whisk 1/2 cup confectioners sugar with 1 Tablespoon of dark rum in a small bowl. Drizzle or spread onto cooled cookies. Allow glaze to dry for 15-20 minutes
Recipe adapted from Cooks Illustrated
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