- 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
- 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.
Reviews for Molasses Cookies with a Kick
Sort By :
"I have been wanting to make these cookies for years, ever since I first saw them in TOH magazine. Finally got around to it last night, and they are really, really good! Soft and delicious. I made mine into 1" balls -- because who needs a million tiny cookies? -- and baked them for 11 minutes. Didn't need to flatten them or even to grease the pan. I did leave out the cardamom because I could not find it in local grocery stores. I also used only 1/8 tsp of cayenne, half the amount called for, because I wanted to be sure my children would eat them. The result is just a hint of heat that lingers at the end, but I think I was the only one here that noticed any heat. Next time I will try doubling all the spices and using the amount of cayenne called for."
"The best molasses/ginger cookie I've ever eaten. This cookie bites back."
"These are awesome. I'm terrible at making cookies and theses always turn out."
"This was a BIG hit in our house! I swapped out 1/4 cup flour with ground flax seeds. You'd never know. Plus I used white whole wheat flour in place of white flour. One other thing to remember was to flatten with your palm the cookies before they go in the oven. YUMMMO!"
"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."