Molasses Cookies with a Kick Recipe

Molasses Cookies with a Kick RecipePhoto by: Taste of Home Molasses Cookies with a Kick Recipe Rating 5

“This is a combination of spices that I have used for a long time. It's also one of my mother's favorite cookies. I get requests from her to make them year-round!” —Tamara Rau, Medina, North Dakota

This recipe is:

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Molasses Cookies with a Kick Recipe
  • Prep: 40 min. + chilling Bake: 10 min./batch
  • Yield: 96 Servings
40 10 50

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon each ground white pepper, cardamom and coriander
  • 3/4 cup turbinado (washed raw) sugar

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the molasses, egg and ginger. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom and coriander; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle.
  • Roll into 1/2-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets.
  • Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 8 dozen.

Nutritional Facts 1 cookie equals 41 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 28 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Molasses Cookies with a Kick in Taste of Home October/November 2010, p73

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Reviews for Molasses Cookies with a Kick (11)

Molasses Cookies with a Kick Recipe

Molasses Cookies with a Kick

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 30, 2011 by Sugarbearchef

We've been making this cookie quite often since it was published in Dec 2010. It is a huge success with our family. I do leave out the cayanne for our little ones, but it still is wonderful, I use all the other spices. It is awesome.


Reviewed on Oct. 07, 2011 by JIPS

A good oldfashioned basic cookie. I didn't have fresh ginger so substituted ground ginger. These still had a good zing. Mine were a slight touch chewy rather than crispy like a gingersnap, but I liked them that way.


Reviewed on Jun. 29, 2011 by papanana

Loved these cookies. I added extra cayenne, white peppers and ginger for a bigger "kick" to give as a gift. They loved the extra heat. Cookies give off a wonderful, spicy aroma, as well.


Reviewed on Jan. 09, 2011 by ECookingDiva

Recipe requested frequently!


Reviewed on Dec. 07, 2010 by mariecar6

I didn't have white pepper and cardamom and coriander are not sold locally. So none of them were in my dough. But I loved them! The dough is perfect and managable. The 1/2 " size produces lovely mini bites. And again, I loved them!


Reviewed on Dec. 07, 2010 by Eat the Art

My daughter and I made these recently. I was supposed to bring the white pepper and forgot, so we subbed 1/8 tsp extra of the cayenne. My husband could hardly get enough of them!


Reviewed on Dec. 05, 2010 by Irish One

I made 1" balls and realized I would only get 3 1/2 dozen out of the recipe. I cut 6 of them in half to = 1/2 balls and baked them only to discover they don't spread much and they were bite size only cookies. The cookies are great, just roll into 1" balls and be content with 3 1/2 dozen of them.


Reviewed on Nov. 28, 2010 by allison22_23

Very delicious. I didnt have the cardamon so left it out... but still great!


Reviewed on Nov. 28, 2010 by suzibird2

Rave reviews from friends and fam....YUM!


Reviewed on Oct. 01, 2010 by FruitGal

I will make this recipe many times - Yum! The spice blend is just right. I would call them Gingersnaps more than Molasses cookies. I used 1 stick of butter and 1/4 cup shortening as I don't really like to taste butter in these kinds of cookies; therefore, mine were not as flat as pictured. I rolled/shaped a piece of dough into a thin log on the countertop and then sliced it to get even 5/8" balls that baked up 1 3/4" cookies.

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