Molasses Spice Cookies

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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?