These molasses spice cookies aren’t your ordinary cookies. Sure, they’re made with flour, butter, sugar, allspice, cinnamon, and molasses, but they get a nice savoriness from black pepper. Bet you can’t stop at just one.
These molasses spice cookies are incredibly reminiscent of a ginger snap although they boast a surprise hit of black pepper for just the right warmth. The cookies not only contrast sweet with savory but crisp with tender. And we can say from personal experience that you’ll be thankful the recipe makes such a big batch. Trust us, you won’t have problems making them disappear. Consider yourself warned.–Angie Zoobkoff
Molasses Spice Cookies
- Quick Glance
- 35 M
- 1 H, 45 M
- Makes about 4 dozen
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon finely ground black pepper
- 12 tablespoons unsalted butter (6 oz), room temperature
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup superfine sugar, for sprinkling
- 1. In a medium bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and pepper.
- 2. In the bowl of a stand mixer on medium speed, beat the butter and sugar until light and fluffy. With the mixer running, beat in the molasses and then the egg. Reduce the mixer speed to low and gradually add the flour mixture, mixing well. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour.
- 3. Center the oven rack and preheat the oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper.
- 4. Place the superfine sugar in a plastic or paper bag. Scoop up a little less than a tablespoon of dough and roll it in the palms of your hands to form a 1/2-inch (12-mm) diameter ball. As you work, drop each ball into the bag containing the superfine sugar. Shake the bag to evenly coat each ball. Set the sugarcoated balls at least 2-inches (5-cm) apart on the prepared baking sheets as the cookies will spread quite a lot during baking. Bake until the edges of the cookies start to color, 11 to 15 minutes.
- 5. Cool on the baking sheet for 15 minutes, and then transfer the cookies to a wire rack for further cooling. The cookies can be stored in an airtight container for up to 1 week although it’s unlikely they’ll last that long.