Molasses Cookies with a Kick Recipe
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1 large 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
- 1. 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.
- 2. Roll into 1/2-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets.
- 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. Yield: 8 dozen.
1 each: 41 calories, 2g fat (1g saturated fat), 6mg cholesterol, 28mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
Reviews for Molasses Cookies with a Kick
"I have made these cookies every Christmas for years - the best recipe I've ever found for chewy, spicy, molasses-y cookies! I started out using just 1/4 tsp of cayenne but quickly bumped it up to a full 1/2 tsp and it gives them a great kick without being spicy hot."
"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."
"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."
"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."
"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."
"Recipe requested frequently!"
"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!"
"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!"
"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."
"Very delicious. I didnt have the cardamon so left it out... but still great!"
"Rave reviews from friends and fam....YUM!"
"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."