Another cookie to add to my collection! My goal is to have about ten different cookie recipes that cover my basis for any occasion and have a wide array of flavors and textures.
The generous amount of spices and molasses is what makes these special. While I’ve been changing up the spices just a bit, the initial recipe is from @sarah_keiffer’s 100 cookies cookbook and uses her “pan banging” style of cookies, something I’ve been obsessively eyeing for a while. It gives the cookies the perfect texture of a crispy outside and chewy inside.
Spiced Molasses Cookies
- 1 3/4 cup (250g) flour, I like to divide half all purpose and half whole wheat pastry (125g each)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- pinch cloves
- pinch allspice
- 1/2 teaspoon cardamom
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks (170g) sticks (170g) unsalted butter, at room temperature
- 1 cup (200g) white sugar, 3/4 cup (150g) used in batter, 1/4 cup (50g) used later to coat cookies
- 1/4 cup (50g) light brown sugar
- 1 egg
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- In a medium bowl, add in the flours, spices, and baking soda. Mix to combine.
- In a bowl of a standing mixer using a paddle attachment or a large bowl with a hand held mixer, add in butter and beat until light and creamy, about 1 minute. Add in white and brown sugar and continue to beat for another 2 or so minutes.
- Add in egg, molasses, and vanilla extract and beat until combined. Add in flour in batches and mix slowly until fully incorporated. Place dough in fridge for 10 minutes if too warm/soft to handle and make into small balls.
- Place remaining white sugar (1/4 cup) in a small bowl. Scoop out about 2-tablespoon size portion balls and roll in sugar to coat. Place on baking sheet, making sure to give the cookies plenty of room to spread, as they will. I only place 6 or so on a baking sheet.
- Bake cookies for 10 minutes. After 10 minutes, remove pan from oven and bang to flatten the cookies. Place bake in oven for 2 minutes and repeat once more, for a total of 14 minutes. The edges should be set but the center still soft. Let cool on baking sheet for a few minutes and then transfer to cooling rack.