I'm participating in (okay, co-hosting) a cookie exchange tomorrow. When I got up this morning, I had two double batches of cookie dough in the refrigerator to bake. I'm currently halfway through the baking process. This is one of the recipes that I decided to try. Yep...I tried not one, but two new recipes for a cookie exchange. Eek! I know there have already been a ton of molasses and/or ginger spice cookies made for the 12 weeks of Christmas cookies...but hey, why not another? :)
If you like molasses, then these are a cookie for you. If not? Then walk on by. You can most definitely tell they have molasses in them. Which is not bad. Unless you don't like molasses. I happen to love the stuff, so I'm good to go.
They spread a bit more than I expected, and are actually crispier than I thought they would be. These cookies are good though! And my little cookie monster approved of them.
This recipe is scaled to make a large batch. You could cut the recipe in half if you didn't want that many cookies. I got just over 6 dozen from the recipe.
Molasses Spice Cookies
adapted from a Nestle recipe
3 1/2 cups all purpose flour
2 tsp baking soda2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2 cups granulated sugar
1 1/2 cups (3 sticks) butter, softened
2 large eggs
1/2 cup unsulphured molasses
2 cups white chocolate chips
1 1/2 cups chopped toasted pecans or walnuts
additional granulated sugar for rolling
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In the bowl of a mixer, cream together the butter and 2 cups sugar. Add the eggs one at a time, beating after each addition. Add the molasses and mix well. Gradually beat in the dry ingredients, just until combined. Stir in the white chips and nuts.
Divide dough in half. Wrap each half in plastic wrap and refrigerate for 2 hours, or up to 2 days.
When ready to bake, preheat oven to 375'F. Line baking sheets with parchment paper.
Roll dough into 1-inch balls (I used my #40 disher). Roll in additional granulated sugar. Place on prepared baking sheets.
Bake for 9 to 11 minutes or until golden brown. Let cool slightly on baking sheets, then move to wire racks to cool completely.
Yield: 6 dozen