Bake the Best Spiced Molasses Cookies: A Timeless Treat with a Perfect Crackle
There’s nothing quite like the warmth and comfort of a freshly baked cookie, especially when it’s one that brings joy to your loved ones. We recently returned from a trip to Houston, and I’m thrilled to report that my grandmother absolutely adored the cookies we brought for her. Among her favorites were these remarkable Spiced Molasses Cookies, a recipe originally sourced from Epicurious. These cookies were so exceptionally delicious that I initially declared them my “house molasses cookies” – the go-to recipe I’d rely on time and again. While my baking adventures have since led me to explore many other fantastic recipes, and these Colossal Ginger Cookies have also captured my heart with their thick, soft perfection, the Epicurious Spiced Molasses Cookies hold a special place for their unique blend of spice and texture. They truly represent the essence of comforting homemade treats.
Achieving the Perfect Spiced Molasses Cookie Texture
What truly sets these Spiced Molasses Cookies apart is their captivating texture. They emerge from the oven gloriously large, boasting a distinct crackled surface that hints at their hidden delights. Each bite delivers a delightful contrast: a wonderfully chewy interior perfectly complemented by a satisfyingly crispy exterior. This unique combination makes them incredibly addictive and memorable. The magic behind this perfect texture lies in a few key factors, including the precise balance of ingredients and a clever trick I adopted for rolling them in sugar, which greatly enhances their appeal.
My small but impactful modification to the original recipe involved the choice of sugar for rolling. Instead of using solely granulated sugar, I opted for a blend of 3 cups of granulated sugar within the dough and ½ cup of turbinado sugar specifically for rolling the cookie balls. This idea, originally inspired by an article from Cooking Light, proved to be a game-changer for achieving that desirable crackle and crunch. When it comes to coating cookies, I find that a coarse sugar crystal provides a much more appealing visual and textural element than fine, granular sugar. While I love the aesthetic of specific coarse crystal sugars, they can often be quite expensive. Turbinado sugar offers a fantastic, more affordable alternative, providing those beautiful, sparkling, and slightly crunchy crystals that are absolutely ideal for the outside of a molasses cookie. It not only enhances the crackle but also adds a subtle caramel note to the crust, making each cookie a delightful experience from first glance to last bite.
The Essential Ingredients: Unsulfured Molasses and Aromatic Spices
At the very heart of any truly great molasses cookie are, of course, the molasses itself and a thoughtfully balanced blend of warming spices. Molasses, a rich byproduct of sugar refining, is far more than just a sweetener; it’s a foundational ingredient that imparts a deep, rich, slightly smoky, and distinctly caramel-like flavor, along with incredible moisture and a signature chewiness to baked goods. For these particular cookies, unsulfured molasses is typically preferred due to its milder, sweeter flavor profile compared to the more intense and sometimes bitter blackstrap molasses. The precise quantity of molasses used in this recipe is perfectly calibrated to ensure that signature chew without being overwhelmingly strong or cloying, creating a harmonious balance with the other flavors.
The selection of spices is equally crucial, transforming a simple sweet treat into a truly aromatic and complex experience. This recipe calls for a classic and beloved trio: ground ginger, ground cloves, and cinnamon, each contributing its unique character to the overall profile. Ginger brings a delightful, zesty warmth and a subtle peppery kick, awakening the palate with every bite. Ground cloves offer a pungent, sweet, and slightly woody aroma that perfectly complements the deep notes of the molasses, adding significant depth and complexity to the cookie’s flavor. Cinnamon, a comforting and universally cherished spice, ties all the elements together with its sweet, woody, and earthy notes. Together, these spices create an inviting fragrance and a taste profile that is both festive and profoundly comforting, making these cookies an ideal indulgence for cooler weather or holiday gatherings, though their deliciousness ensures they are enjoyed year-round!
Mastering the Baking Process for Flawless Molasses Cookies
Achieving bakery-quality Spiced Molasses Cookies right in your own kitchen is entirely within reach with a few simple yet crucial techniques. The process begins by properly preheating your oven to 325°F and preparing two baking sheets with parchment paper; this simple step ensures even baking, prevents sticking, and makes for incredibly easy removal of the finished cookies. In a large bowl, whisk together all your dry ingredients – the all-purpose flour, salt, baking soda, and the star spices (ginger, cloves, and cinnamon). This initial whisking step is vital to ensure that the leavening agent and all the aromatic spices are thoroughly and evenly distributed throughout the dough, preventing any undesirable pockets of unmixed ingredients and guaranteeing consistent flavor and a perfect rise in every single cookie.
Next, the wet ingredients come together to form the rich base of the cookie dough. In a separate mixing bowl, using an electric mixer, you’ll cream together the softened unsalted butter, vegetable shortening, and 1 ½ cups of granulated sugar until the mixture transforms into a light, fluffy, and pale consistency. This creaming process is essential as it incorporates air into the mixture, which contributes significantly to the cookies’ light texture and helps them spread beautifully in the oven. After achieving that desirable fluffy consistency, carefully beat in the unsulfured molasses until it is well combined, then follow by beating in the large egg. Ensure each addition is fully incorporated before moving to the next ingredient. The molasses not only adds that distinctive flavor but also provides essential moisture, while the egg acts as a binder, contributing to the overall structure and richness of the cookies.
Once your wet mixture is perfectly prepared, it’s time to combine it with the dry ingredients. Gradually add the whisked flour mixture to the wet ingredients, stirring just until everything is blended and no streaks of dry flour remain. It is paramount not to overmix the dough at this stage, as excessive mixing can over-develop the gluten in the flour, which unfortunately can lead to tough, rather than tender, cookies. Mix just enough until the ingredients are cohesive. The resulting dough will be soft and pliable, indicating it’s perfectly ready for shaping and the final step before baking.
The Art of Rolling and Baking for that Signature Finish
The rolling process is where our special touch of turbinado sugar truly shines and contributes significantly to the cookie’s final texture and appearance. In a small, shallow bowl, place the remaining ¼ cup of turbinado sugar (or granulated sugar if you prefer, though turbinado is highly recommended for its unique crunch). Take portions of the prepared cookie dough and form them into uniform 2-inch balls if you’re aiming for larger, more impressive cookies, or use a medium cookie scoop (approximately 2 tablespoons) to form slightly smaller, equally delightful treats. The size of the dough ball will directly influence the final baked cookie’s dimensions and thickness. Roll each dough ball generously in the sugar, ensuring it’s completely coated on all sides. This sugar coating is precisely what gives these cookies their signature crackled appearance and adds that delightful, extra crunch to the exterior, making them irresistible.
Arrange the sugar-coated dough balls on your parchment-lined baking sheets, leaving ample space between them – approximately 4 inches apart for large cookies, or a little closer if you are making the smaller variety – as they will spread considerably during baking. Before placing them in the oven, gently flatten each ball slightly with the bottom of a glass that has been lightly dipped in sugar to prevent sticking. This crucial step helps the cookies spread more evenly and encourages that beautiful, characteristic crackled top to form. Bake the cookies on the center rack of your preheated oven for approximately 15 minutes, or until they are visibly puffed and the edges are lightly golden brown. It’s incredibly important to remember that molasses cookies should still appear soft in the center when you remove them from the oven; they will continue to firm up and set as they cool on the baking sheet and then on the wire rack. Overbaking can lead to dry, hard cookies, so keep a vigilant eye on them. Once baked to perfection, carefully transfer the warm cookies with a metal spatula to a wire rack to cool completely. Cooling on a rack is key to preventing the bottoms from becoming soggy and allows for proper air circulation, ensuring that wonderful crispy exterior is maintained.
These Spiced Molasses Cookies are more than just a simple dessert; they are a delightful and comforting experience, perfect when paired with a warm cup of tea, a rich coffee, or a tall, refreshing glass of milk. Their robust flavor, aromatic spices, and satisfying texture combine to make them a truly cherished treat for any occasion, from a casual afternoon snack to a festive holiday spread. Enjoy the process of baking and the joy of sharing these homemade masterpieces!
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Recipe
Excellent Molasses Cookies
Anna
Pin Recipe
Ingredients
- 2 cups all-purpose flour (260 grams)
- ¼ teaspoon salt
- 1 ⅛ teaspoons baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves plus a pinch
- ½ teaspoon cinnamon plus a pinch
- 4 tablespoons unsalted butter, softened (56 grams)
- 4 tablespoons vegetable shortening (48 grams)
- 1 ½ cups sugar (plus ¼ for rolling) (300 grams)
- ¼ cup unsulfured molasses (75-80 grams)
- 1 large egg
Instructions
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Preheat oven to 325°F. Have ready two parchment lined baking sheets.
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In a large bowl whisk together flour, salt, baking soda and spices.
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In a mixing bowl, using an electric mixer, beat together softened butter, shortening, and 1 ½ cups sugar until light and fluffy. Beat in molasses, then beat in the egg.
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Gradually add flour mixture and stir until blended.
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In a small shallow bowl put remaining ¼ cup sugar. Form dough into 2-inch balls (for large cookies) or use a medium cookie scoop (about 2 tablespoons) to form smaller balls.
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Roll in sugar. On baking sheets arrange balls about 4 inches apart (closer if making the smaller cookies) and flatten slightly with bottom of a glass dipped in sugar.
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Bake cookies on center rack for 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.