There are certain seasonal things I never tire of throughout the year. Molasses cookies are customarily reserved for the winter holiday months but I just couldn’t resist despite it being Springtime. These cookies are soft, chewy, buttery, and the perfect amount of spicy.
Domestocrat’s Chewy Molasses Spice Cookies (makes 20 cookies, inspired by Brown Eyed Baker)
3/4 cup (12 tbsp.) butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg yolk
1 tsp. vanilla
1/2 cup molasses
2 cups AP purpose flour
1 tsp. baking soda
1 tbsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1.5 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 tsp. salt
Cream the butter and sugars together until light and fluffy. Next, add the molasses, egg yolk, and vanilla. When those ingredients are mixed together, add in the spices and baking soda, and then slowly mix in the flour.
Scoop the dough into 1” balls with a spoon or small disher (I use my handy dandy #20 ice cream scooper).
Measure out 3 tbsp. of granulated sugar and place in a small bowl or dish. Roll in your hands to make the shape as uniform as you can then toss each cookie dough ball around in the sugar until the entire surface is coated.
Place the dough balls on a parchment paper lined cookie sheet and bake on 375 degrees for 12 minutes, rotating once at the halfway point.
Cool on the pan for a minute or two, then transfer to a wire rack and cool completely.
I can’t get enough of these cookies! They were similar to my Gingerbread Cookies but lighter and more flavorful. They are spicy, warm, and full of that perfect molasses flavor. Not to mention they were so good paired with a big mug of ginger tea. Yum!