Sunday, July 6, 2014

Chewy Molasses Spice Cookies

My Great Grandmother was for Austria and she taught all her daughters to bake all kinds of cookies...this dark chewy cookies originated in Europe centuries ago. Those early spice cookies were made with black pepper and mustard, just as these that my grandmother made. 
If you love molasses and spices then you will absolutely love these cookies...Bubba and the crew request these all the time, some of the crew have even asked for the recipe. I won't tell them because if they knew that there was pepper and dry mustard in them they wouldn't eat them. Some things are better left unsaid...like the secret to these cookies.


Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon dry mustard
  • 1/2 cup unsalted butter {1 stick}, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup light molassas
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees. In a small bowl, stir together flour, baking soda, ginger, cinnamon, salt, pepper, cloves, and mustard.
  2. In a large bowl, with mixer on medium speed, beat butter and brown sugar until smooth.
  3. Beat in molasses until combined.
  4. On low speed, beat in egg and vanilla until blended.
  5. Beat in flour mixture until combined, scraping bowl occasionally with a spatula.
  6. Drop by rounded measuring tablespoons, 3-inches apart, on ungreased large cookie sheet.
  7. Bake until flattened and evenly browned, 13 to 15 minutes.
  8. Cool cookies on cookie sheet on wire rack for 2 minutes. With a wide metal spatula, transfer cookies to rack to cool completely.
  9. Repeat with remaining dough.
  10. Store cookies in cookie jar up to 1 week.

ACTIVE TIME: 15 MINUTES
BAKE TIME: 13 TO 15 MINUTES PER BATCH
MAKES 42 COOKIES