Gingersnap cookies are a house favorite. So when I presented this tasty molasses spice cookies variation to my husband, I wasn’t too surprised when he finished the whole box in one afternoon!
I love making Christmas cookies and every year it is one of my favorite parts of Christmas. I tend to make the same things year after year so this year, I decided to add some new cookie recipes to my repertoire. I also decided to do a new and cute cookie packaging idea for each one as well.
This cookie came out of my favorite baking cookbook, you cannot go wrong with a Dorie recipe. It was a request from my husband. His favorite cookie is called a Spiced Moravian cookie from Salem Baking in Winston-Salem, North Carolina. This cookie is a paper-thin spice cookie that I could never duplicate. They are so thin that I have never understood how they are not more fragile than they are. But this cookie is very close in taste. Coincidentally, one of my favorite cookies is a gingersnap that you can only buy in the late summer and fall in the Northeast. I cannot remember what they are called, but they have a very distinct orange and black box. I love them. These are very similar in taste as well but are softer. So what am I trying to say? These are the best spice cookies that I have ever put in my mouth. Everybody wins.
Molasses Spice Cookies Ingredients //
- 2 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- pinch of freshly grated black pepper
- 1 1/2 sticks room temperature butter
- 1 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup sugar for rolling
How to Make // The Steps
Step 1:
Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.
Step 2:
Add the egg and beat for another minute.
Step 3:
In another bowl, whisk together the dry ingredients.
Step 4:
Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.
Step 5:
Divide the dough in half and wrap it in plastic wrap.
Step 6:
Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.
Step 7:
Scoop out some dough and roll it into a ball.
Step 8:
Roll the dough in sugar.
Step 9:
Dip the glass in sugar and use the bottom to flatten out your cookies.
Step 10:
I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.
Step 11:
Bake in a preheated 350-degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.
How to Package Your Spice Cookies //
I used a 4×4 Kraft paper box lined with parchment paper. I love Kraft paper. It is more interesting than plain white and you can do a million things with it. I got this box at Michaels. Fill with cookies.
I cut two strips of scrapbook paper and using glue dots, wrapped them around the box.
I attached a cute tag and that was it. It took about 5 minutes from start to finish. I had everything that I needed in my scrapbook stash.
Pretty cute huh?
Molasses Spice Cookies
Ingredients
- 2 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- pinch of freshly grated black pepper
- 1 1/2 sticks room temperature butter
- 1 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup sugar for rolling
Instructions
- Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.
- Add the egg and beat for another minute.
- In another bowl, whisk together the dry ingredients.
- Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.
- Divide the dough in half and wrap it in plastic wrap.
- Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.
- Scoop out some dough and roll it into a ball.
- Roll the dough in sugar.
- Dip the glass in sugar and use the bottom to flatten out your cookies.
- I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.
- Bake in a preheated 350 degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.
