Spices come together with Molasses to make Spiced Molasses Cookies. These are seriously good. The Good thing about this recipe is that it makes a big batch.
Make this up and bake a tray of cookies while you portion off the remaining cookie dough and freeze to make these at any time you are craving Spiced Molasses Cookies. Or make the entire batch and have cookies for days.
Cookie Dough Consistency
You may need to add more flour to achieve a cookie dough consistency. This is where the dough is tacky but doesn’t really stick to you. It’s on the firmer side and should scoop out of the 1 1/2 Tbl intact. If it is sticking, then it is too wet. Add more flour as you see fit to get that cookie dough texture.
I usually add in 3 1/2 cups all at once and then add more until it’s the right texture and easier to handle. About 3 1/2–4 cups. The Cookie Dough shouldn’t stick to you when scooping out from the 1 1/2 Tbl spoon and while rolling the cookie dough in a circle.
Freezing
This makes a big batch so that you can make some now and portion out the rest to freeze.
You can either roll the dough out into a cylinder and freeze, or portion it into cookies and freeze them on a baking sheet. Once frozen, remove them from the baking sheet and place them into a Ziploc bag. When ready to cook, just remove them from the freezer and let them thaw before baking.
Spiced Molasses Cookies Variations
Ginger Molasses Cookies
You can double the Ginger and add Clove with Black Pepper if desired for Ginger Molasses Cookies.
These can also be shaped into gingerbread men cookies.
Snap Cookies
Add more flour to create a stiff cookie dough, almost like pie or pastry dough. Roll out flat and thin, then stamp out the cookies with a cookie cutter. Bake these at 375 F for 5 minutes.
Alternatively, roll out into a long roll with a diameter of the desired cookie size. Wrap and leave it in the fridge for an hour. Take it out and slice thin slices and place onto the baking sheet.
Equipment
- 2 Mixing Bowls
- 2 Baking Sheets
Ingredients
Bowl 1
- 3 1/2 C Flour - see notes
- 1 tsp Allspice, Baking Soda, Cinnamon, Ginger, & Nutmeg
- 1/2 tsp Baking Powder & Sea Salt
Bowl 2
- 1 1/2 C Sugar
- 1 C Butter
- 1/2 C Molasses
- 1/4 C Water
- 1 Egg
- 1 tsp Vanilla
Instructions
- Preheat the oven to 375 F with the rack in middle position.Combine Bowl one Ingredients and set aside. Combine Bowl two Ingredients and mix really well with a wired whisk.
- Add Bowl 1 to Bowl 2 and mix well. Add more flour if necessary to achieve a tacky dough but doesn't really stick to you. It should come out fairly clean from the scoop, if not, add more flour and mix.
- Scoop out by 1 1/2 Tablespoon and roll into a ball and then press to flatten out a bit. Place unto the Baking Sheet with spacing between each cookie.
- Bake in the oven for 9 minutes. Take them out and let cool on the baking tray 30 seconds before transferring them off the baking tray to cool longer.Oven times will vary, anywhere from 8-10 min. Cook until the edges just start to brown.Use the other baking tray to place your cookies and keep them rotating while the ones in the oven bake.