Spicy Molasses Cookies by Bijoux

READY IN: 15mins
Recipe by COOKGIRl

Our friend Bijoux's extra special molasses cookie recipe! (Be sure to read the notes and tips below in the directions.)*Very important*: do not substitute margarine for butter in this recipe. It will not work.

Top Review by sofie-a-toast

These were so soft and delicate and chewy! The flavor was great, although not as spicy as I was expecting, so don't worry anyone who is scared of spice! Make sure to use the parchment - it was definitely needed, these are really sticky!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In large bowl beat together: softened butter, sugar, and brown sugar until light and fluffy, about 3-6 minutes on medium speed.
  3. Add the egg and vanilla; beat until combined, about 30 seconds.
  4. Stir in the molasses. Beat until incorporated, about 30 seconds.
  5. Reduce speed to low and slowly mix in the dry ingredients until combined.
  6. Roll into 2 tablespoons sized balls, roll in sugar and place on parchment lined cookie sheet with plenty of space to spread out.
  7. Bake 10 minutes until the edges are set and the middles are soft and undone. Let cool on baking sheet until they are stabilized before transferring to a rack to cool.
  8. *Notes and tips from Bijoux*: " -I add some demera sugar to the regular sugar that I roll the cookies into. The demera gives that extra crunchy sparkle. Superfine sugar, not powdered, is also very pretty & keeps its whiteness with the dark cookie crackles, too.
  9. -This dough is really sticky, keep putting your hands in cold running water and keep hands dripping wet for the cookie ball rolling process.
  10. -I usually add more ginger than is called for.
  11. - Best if you cook these cookies one pan at a time in the middle of the oven so that the heat distributes evenly.
  12. - Yes, these cookies are really not fully cooked when pulled out of the oven. Don't overcook them! Eventually, they fall and get that wrinkly/crispy/chewy texture. Let cookies sit on the pan a few minutes before putting on a wire rack to cool. These are really tasty warm straight out of the oven, too.".

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