Molasses Cookies with a Kick
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch
YIELD: 5 dozen.
Here’s my go-to combination of ingredients for the best spice cookies. They’re a natural for fall, but I make them all year long. My mom says they’re her favorite! —Tamara Rau, Medina, North Dakota
Ingredients
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3/4 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1/4 cup molasses
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1 large egg, room temperature
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1-1/2 teaspoons minced fresh gingerroot
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2-1/4 cups all-purpose flour
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1 teaspoon ground cinnamon
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3/4 teaspoon baking soda
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1/2 teaspoon ground cloves
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1/4 to 1/2 teaspoon cayenne pepper
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/8 teaspoon each ground white pepper, cardamom and coriander
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3/4 cup turbinado (washed raw) sugar
Directions
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1.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.
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2.
Roll into 1-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets.
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3.
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.
Nutrition Facts
1 cookie: 66 calories, 2g fat (2g saturated fat), 9mg cholesterol, 46mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.
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