Chewy Spicy Molasses Cookies
These Chewy Spicy Molasses Cookies are a holiday classic, infused with warm spices, enriched by molasses, and dusted with powdered sugar. They’re easy to make, aromatic, and perfect for sharing.
Servings: 80 cookies
Calories: 89kcal
Ingredients
For the Cookies:
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 1 cup unsalted butter softened at room temperature
- 2 large eggs beaten
- ¼ cup warm water
- 1 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground white pepper or black pepper
- ½ teaspoon ground anise
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 6 cups all purpose flour
- 2 teaspoons baking soda
For Dusting:
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the beaten eggs and molasses until well combined. Add water as well.
- In a separate bowl, whisk together the ground ginger, cinnamon, white or black pepper, anise, cardamom, cloves, salt, baking soda, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Place the dough in the refrigerator for at least one hour or overnight. (At this point, it can be frozen, covered tightly with plastic wrap, for up to one month.)
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the cookies are firm and the bottoms are lightly browned.
- Allow the baked cookies to cool on the baking sheets for about 5 minutes, then place them on wire racks to cool.
Dust them with powdered sugar:
- Once cooled, place the ½ cup powdered sugar in a shallow bowl.
- Roll each cookie in the powdered sugar until evenly coated.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 to 3 weeks. You can freeze the cookies for up to 3 months, but do not roll them in powdered sugar until you are ready to serve them. Place parchment paper between layers to prevent sticking.
Nutrition
Serving: 1cookie | Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 77IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
