Need your cookie fix? Whip up a batch of these molasses spice cookies to pair with a steaming cup of coffee or tea.
When it’s cold and dreary outside, baking with pumpkin spice, molasses, and brown sugar is a surefire way to warm both body and soul. These scrumptious molasses spice cookies from Rebecca Turnbull, chef/owner of Little Star Pastry in Croton-on-Hudson, work like magic every time.
Molasses Spice Cookies
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
12
large cookies
Prep time
1
hour15
minutes
Cooking time
20
minutes
Total time
1
hour35
minutesThese molasses spice cookies are spiced just right and serve as the perfect sweet treat.
Ingredients
-
1 cup (2 sticks) butter, at room temperature
-
1 ¾ cups dark brown sugar
-
1 tsp molasses
-
¾ tsp baking soda
-
¾ tsp salt
-
1 egg
-
1 egg yolk
-
2 tsp vanilla
-
3 cups all-purpose flour
-
1 tsp pumpkin spice blend
- Ingredients for sugar/spice mix
-
¼ cup white sugar
-
¼ cup raw sugar
-
¼ tsp salt
-
2 Tbsp pumpkin spice blend
Directions
- In a stand mixer with a paddle attachment or with a hand mixer, cream butter, brown sugar, molasses, baking soda, and salt until light and fluffy.
- Add eggs and vanilla while the mixer is still running on medium speed. Scrape down the sides of the bowl and mix again to make sure everything is evenly mixed and no chunks of butter remain.
- Add the flour and spice blend to the mixer on low, mix until just fully incorporated. Don’t over mix! Finish mixing by hand with a spatula to make sure there aren’t any remaining sugar or butter pockets.
- Prepare the sugar/spice mix: In a bowl, combine white sugar, raw sugar, salt, and pumpkin spice blend.
- Scoop the dough into balls slightly bigger than a golf ball. Give them a roll through the spice mix. Let dough balls rest in the fridge for an hour.
- Preheat the oven to 350°F. Bake for 15-20 minutes. You’ll know the cookies are done when they have a matte finish on top and start to crack on around the edges.
Related: These Hudson Valley Candy Shops Stock the Sweetest Gifts
