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Molasses Spice Cookies Recipe

Yield: Makes 18 large cookies.

Preparation time: 30 minutes.

Ingredients 2 1/4 cups all-purpose flour 2 teaspoons of baking soda 1/2 teaspoon of salt 1 teaspoon ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 3/4 teaspoon ground cloves 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup dark brown sugar, packed 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies 1 large egg 1 teaspoon vanilla extract 1/3 cup unsulphered molasses

Method

1 Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.

2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

3 Add dry ingredients and beat at low speed until just combined, about 30 seconds.

4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Optional Glaze

When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner’s sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Thumbprint cookies are one of those classic cookies that seem to make an appearance at any event regardless what the occasion is. I think it’s because they combine so many things people love: buttery cookies, nuts, and jam. How much more homemade can you get?

Feel free to get family and friends involved with this recipe and do it in an assembly line. It’s a great recipe that’s perfect for any party or get together as people can customize cookies with their favorite nuts and jams or jellies. Just turn up the music, get your hands a bit dirty, and have a baking party!

Thumbprint Cookies Recipe

Yield: Makes 2 dozen cookies.

Ingredients 1 cup of butter (2 sticks or 8 ounces), room temperature 1/2 cup of sugar 2 eggs, room temperature 1 teaspoon of vanilla extract Pinch of salt 2 cups of flour 1 cup of chopped nuts (optional) 3/4 cup of your favorite jam Parchment paper

Method

1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!