Molasses Spice Cookies

Name: Molasses Spice Cookies
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 2 cup all-purpose flour; 1 tsp baking soda; 1½ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp ground cardamom; ¾ cup (1½ sticks) unsalted butter, softened; ½ cup granulated sugar; ½ cup dark brown sugar, packed; ¼ cup unsulfured (light) molasses; 1 tbsp ginger, peeled and finely minced; 1 large egg; 1½ tsp vanilla extract; ⅓ cup coarse or granulated sugar, for coating

Thin and crisp molasses cookies coated with coarse sugar, with a rich aroma—similar to classic gingerbread holiday cookies.

1h 15m

Easy

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Ingredients

all-purpose flour 2 cup

baking soda 1 tsp

ground cinnamon 1½ tsp

ground cloves ¼ tsp

ground cardamom ¼ tsp

unsalted butter, softened ¾ cup (1½ sticks)

granulated sugar ½ cup

dark brown sugar, packed ½ cup

unsulfured (light) molasses ¼ cup

ginger, peeled and finely minced 1 tbsp

large egg 1

vanilla extract 1½ tsp

coarse or granulated sugar, for coating ⅓ cup

Instructions

Mix Dry Ingredients

Sift the flour, baking soda, ground cinnamon, ground cloves, and ground cardamom into a medium bowl. Whisk to combine and set aside.

Make the Dough

In a stand mixer fitted with the paddle, beat the butter and both sugars on medium-high speed until light and fluffy, about 2 minutes. Beat in the molasses and ginger until evenly blended. Add the egg and vanilla and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the speed to low and add the dry ingredients in three additions. Cover the dough with plastic wrap and refrigerate for 30 minutes, until firm enough to handle.

Preheat and Prepare

Place a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper or aluminum foil.

Shape and Bake

Place the coarse or granulated sugar in a small bowl. Roll the dough into 1-inch balls. Dip the top of each ball into the sugar, coating only the top half, and place the cookies sugar-side up on the prepared sheets, spaced 2 inches apart. Bake one sheet at a time for 12 to 15 minutes, until the cookies puff up and the edges are just barely darkened; do not overbake or the cookies will be too hard once cooled. Transfer the cookies to a wire rack to cool completely.