Category: molasses

Winter Sparkle (Molasses Cookies)

Spice and sparkle: two things that my winter cannot be complete without. I’m not talking spice in the form of cayenne & capsicum. I’m talking cinnamon, ginger, cardamom and cloves. Whether you’ve got lattes-a-brewin’ or cookies-a-bakin’, nothing beats the cold weather comfort derived from something warm and spiced. The fragrances alone are enough to entice you to curl up under a blanket in front of a fireplace (or radiator) with your favourite person (or book) occasionally glancing outside to appreciate the aesthetics of the season. While this festive time consistently inspires twinkling lights, glittery greeting cards and sequinned attire, Winter’s ultimate shine comes from that iridescent sparkle that only truly occurs for a precious few moments as the sun rises over the blanket of an overnight snowfall. 
If only I could have something that was both sparkled and spiced…

Oh! That’s right. I can. These cookies. Molasses, cardamom and cinnamon come together to produce this chewy delicious magic. The sparkle comes from rolling the dough in raw sugar just before baking. As they stay soft and chewy for many days after baking, these make the perfect edible gift for that hard-to-shop for person on your list.  Or, you know, for yourself!

Spiced Molasses Cookies
inspired by Bon Appetit Magazine, November 2011

what you’ll need
2 ¼ cups all-purpose flour
1 teaspoon ground ginger
1 ½  teaspoons baking soda
1½ teaspoons ground cinnamon
½ teaspoons ground cardamom
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup (packed) dark brown sugar
½ cup vegetable shortening (preferably trans-fat free)
½ cup (1 stick) unsalted butter, room temperature
1 large egg, beaten
½ cup molasses
1 teaspoon vanilla extract

1 cup raw or sanding sugar 


how to do it
Preheat oven to 350F and position rack in centre. Line a cookie sheet with parchment paper. 
Combine all dry ingredients and set aside. On medium speed of electric mixer, beat butter, brown sugar and shortening until light and creamy, about a minute. Scrape down sides of bowl with spatula. Add in egg, molasses and vanilla, beating on low just until blended. With spatula, fold in dry ingredients just until combined. Using a tablespoon measure, grab dough, 1 tbsp at a time and roll into a ball. Drop the ball into the bowl of raw sugar to coat. Place on baking sheet, leaving some space in between, and pressing down very lightly on each one. Bake for 8 to 10 minutes. Cookies will be very soft immediately out of the oven. Let cool for about 10 minutes before removing from sheet. 
Tip: for best results, chill dough for about 10 -15 minutes in fridge before baking.