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.
Servings: 48 cookies
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.
Notes
Start with 3 1/2 C of flour and then add more if needed to create a Cookie dough that is tacky but doesn't stick too much. This is usually around 3 1/2–4 cups of flour.
For Gingersnap cookies, add more flour until a Pie Dough texture. Roll out flat & thin on a floured surface and stamp with a cookie cutter. Bake for 5 minutes.