Chewy Molasses Cookies with a Kick
Last New Years Day I took a bite of a gingerbread cookie made by a friend’s mom. My reaction was “OMG what is happening with this gingerbread cookie?!” Her response – “That is a molasses cookie.” And I’ve been thinking about that cookie all year long. Granny’s recipe for molasses cookies is almost perfect. And after a few tweaks – some brown sugar, a little more flour, some surprising spice, a little more molasses- these Chewy Molasses Cookies are a recipe we all can think about all year long.
Part of what makes these little cookies stand out among the rest of your cookie platter is the little kick from the pepper. I thought it was a surprising ingredient, but I went ahead and threw it into the batter. It gives the Chewy Molasses Cookies a deeper flavor that perfectly lingers in your mouth. Maddy skeptically halved the teaspoon and loved her results too. So give the pepper a shot – more pepper, or even a little less- you’ll make a very memorable cookie.
So take your holiday baking up a notch this year with these Chewy Molasses Cookies. Pepper or not, you might just find yourself thinking about them the whole year through. I, for one, will be loading Chewy Molasses Cookies on every holiday dessert tray from now on! They are a perfect cookie compliment to the more Classic Chocolate Chipper.
Molasses, ginger, spices, and pepper (of all things!) take these regular molasses cookies up a notch. The texture and flavor are perfection.
- 3/4 c butter at room temp
- 1/2 c sugar
- 1/2 c brown sugar
- 1/3 c molasses
- 1 egg
- 2 1/2 c all purpose flour
- 1/2 t ground cloves
- 1/2 t ground ginger
- 1 t cinnamon
- 1/2 t salt
- 1.5 t baking soda
- 1 t black pepper (or less if you prefer)
- 1/2 c sugar for rolling cookies before baking
Cream together butter, sugar, and brown sugar in a large mixing bowl. Add the molasses and mix thoroughly. Lightly beat egg and add to the mixture, blending well.
Sift flour and spices, salt, baking soda, and pepper together in a medium sized mixing bowl. Add these dry ingredients to the first mixture, and mix well. Chill the dough for a bit if you have time.
Preheat the oven to 350. Line cooking sheets with parchment paper. Pour 1/2 c sugar in a shallow dish. Roll dough into half inch balls and roll each ball in the sugar to coat. Place rolled dough on the parchment paper leaving 2 inches between each.
Bake for 8-10 minutes. Allow to cool on the cookie sheet for 3-5 minutes and then quickly remove to a cooling rack.