Today we’re focusing on yet another cookie recipe that is a Christmas staple when it comes to treats: molasses spice cookies. Unlike gingerbread cookies that are molded into little gingerbread men, these are shaped into a classic cookie form that yields an unbelievably soft and chewy texture as well as the signature “cracks” on top. Furthermore, the cookies are rolled in crunchy turbinado sugar (or granulated sugar if that’s all you have) before going in the oven, which leaves the cookies with a beautiful, glittery finish. All of this is ideal if you plan on having cookies on display at your holiday party or if you’re gifting cookies to friends and family this year.

The “spice” aspect in these cookies includes all your favorite warm and cozy spices that are so prominent this time of year. The most added spice in this recipe quantity-wise is ginger, which will always be a match made in heaven when paired with molasses. The other spices include the usual suspects like cinnamon, clove and cardamom, but I also throw in a small amount of freshly ground black pepper. There’s only 1/8th of a teaspoon in the recipe, but it definitely adds a subtle level of spicyness that makes for a more interesting cookie.

I actually used to make these molasses cookies with fresh ginger as well, but I’ve come to the realization that it’s not needed! Most people don’t have fresh ginger lying around and I wanted this recipe to be something that can easily be thrown together, especially if you want to quickly make a dessert for guests coming over during the holidays or to pass out as homemade gifts.

For this recipe you can use either light or dark molasses, but just make sure you choose one that is unsulphured. Light molasses has a milder flavor and is usually the go-to when it comes to baked goods, whereas dark molasses is more bitter and robust-flavored. It’s up to you on which you choose to use in the recipe; maybe you can try baking a couple of batches using light molasses in one and dark in the other, and see which you prefer. Note: There’s also Blackstrap molasses, which is even more bitter than dark molasses, but I would recommend straying from this kind due to its intense flavor.

I splurged on Valrhona white chocolate fèves (aka chocolate discs) from Whole Foods the other week and decided to “fancy” up these cookies by melting the chocolate and drizzling it over the cookies. I LOVE the look of it, and if you’re worried that the white chocolate would make the cookies overly sweet, it really didn’t and actually works really well with the molasses and spices! Furthermore, it makes the cookies look prettier and more Christmas-like with the beautiful white color against the shiny turbinado sugar. It’s an optional step but worth it if you’re planning on gifting these babies or showing them off. If you don’t want to spend $$$ on the Valrhona fèves like I did, simply purchase white chocolate bars, like Ghiradelli, or even white chocolate chips.

Chewy Molasses Spice Cookies

Yields about two dozen cookies

Recipe adapted from Bon Appétit

Ingredients

2 cups all-purpose flour
2 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/8 tsp. freshly ground black pepper
2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/3 cup granulated sugar
1/4 cup dark brown sugar, packed
1/3 cup molasses, light or dark
1 large egg
Turbinado or granulated sugar, for rolling
Melted white chocolate, to finish (optional)

Directions

In a small bowl, whisk the flour, spices, baking soda and salt together until combined. Set aside.
In a medium bowl, whisk the melted butter, sugars, molasses and egg together. Using a spatula, fold in the dry ingredients and only mix until no flour bits remain. Really try not to over mix here! Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes so it’ll be easier to roll the dough.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop or two spoons, Scoop out about 1 1/2 tbsp. of cookie dough and using your hands, roll into balls. Roll each cookie ball through turbinado or granulated sugar and place them about 2 inches apart on the prepared baking sheet.
Bake for 9-12 minutes, flipping the tray halfway through, until golden and crackled. The cookies will also be puffed up a bit. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Drizzle with melted white chocolate if desired and enjoy!