Description
Soft Molasses cookies with warm spices of cardamom, anise and allspice.
In partnership with Crate and Barrel.
Recipe adapted from Sally's Baking Blog
Ingredients
- 3/4 cup unsalted butter - 1.5 sticks (170 grams)
- 1/2 cup granulated sugar (100 grams) + additional 1/2 for rolling
- 1/2 cup light or dark brown sugar (100 grams)
- 1/4 cup date molasses (70 grams)
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cup all-purpose flour (320 grams)
- 2 teaspoons baking soda
- 2 teaspoons cardamom
- 1 teaspoon anise
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
Instructions
- In the bowl of your KitchenAid mixer fitted with the paddle attachment, begin by creaming your butter, sugars and date molasses. Mix on medium-high speed (6-8) for 3-4 minutes until mixture becomes fluffy and light in color.
- Next, add your egg and vanilla and mix for another 30 seconds.
- With your mixture on stir, begin slowly adding in your dry ingredients.
- Increase speed to 2-3 and combine until just blended, making sure to stop and scrape sides down as needed. Do not overmix.
- Stop when no streaks of flour remain and ingredients are fully combined.
- Cover dough with plastic wrap and pop into the fridge for 1 hour upto 24 hours.
- Once ready to bake, preheat oven to 350 degrees and place oven rack in center of oven.
- Add 1/2 cup of granulated sugar to a small bowl.
- Using your cookie scoop, scoop cookie dough then roll between hands to smooth and then roll into granulated sugar. Dough balls should be about 1".
- Place on your All-Clad cookie sheet 1-1.5" inches apart and bake for 10-12 minutes.
- Check cookies at 10 minutes as all ovens vary in baking times. Cookies should puff then slightly begin to crackle on the tops. They will continue to crackle once they begin to cool.
- Remove from oven and allow to cool for 5 minutes. Once cookies are cool, store in a sealed container for 4-5 days. Cookies will remain soft and chewy.
- Continue with remaining cookie dough.
Notes
Freezing Cookies:
Yes, you can freeze these cookies or even the cookie dough! If you're planning on freezing the cookie dough, chill dough as directed then form into balls and roll in sugar. Place cookie dough balls on a parchment lined cookie sheet and freeze overnight. Once frozen solid, pop into a ziplock bag in freezer to store. Remove frozen cookie balls and bake as directed, they may take an additional 1-2 minutes of baking time. Freeze up to 3 months.
You may also freeze baked cookies. Bake as directed and store in a tightly sealed container. Remove cookies and allow to come to room temperature and enjoy! Freeze up to 3 months.