Tatiana’s Table

Imagine waking up and having that first cool, fall morning air kiss your cheek, as you sip your hot coffee, wrapped in a warm blanket. You look up and spot the first leaf fall from a nearby tree, cascading gracefully down to the ground, welcoming you into the fall.

When I bite into these cookies, that is exactly what I feel, even in the dead of winter or the sweltering summer heat. The mix of spices are the perfect fall blend. And, truth be told, sometimes I just need to enjoy that fall feeling all year round.

To me, fall means curling up under a blanket with slippers and a warm drink, while enjoying a good book, or possibly even a wonderful show- my immediate go to the moment fall hits each year has to be Gilmore Girls.

So, start your ovens up, get on your fuzzy socks and let me transport you to Stars Hollow, friends.

Molasses Spice Cookies

Biting into these cookies is like a symphony of warm, fall flavors, cascading across your tongue.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 26 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Calories 196 kcal

Equipment

• Kitchen scale
• Baking sheet
• Cookie scoop optional
• Cooling rack
• Standing mixer
• Silicone spatula optional
• Measuring cups and spoons
• Mixing bowl
• Parchment Paper

Ingredients

  

1x2x3x

• 312 g flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp clove
• 1/4 tsp allspice
• 1/4 tsp black pepper
• 1/4 tsp salt
• 171 g unsalted butter softened
• 80 g brown sugar light or dark will work
• 67 g sugar plus extra for rolling
• 1 egg yolk
• 1 tsp vanilla
• 175 g molasses I personally use blackstrap molasses, but you can use whatever molasses you prefer.

Instructions

 

• In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper and salt. Set aside.

  312 g flour

  1 tsp baking soda

  1 1/2 tsp cinnamon

  1 1/2 tsp ground ginger

  1/2 tsp clove

  1/4 tsp allspice

  1/4 tsp black pepper

  1/4 tsp salt
• In the bowl of a stand mixer, fitted with a paddle attachment, cream butter with brown sugar and white sugar on medium speed.

  171 g unsalted butter

  80 g brown sugar

  67 g sugar
• Add egg yolk and vanilla to mixing bowl with butter mixture. Continue mixing until combined.

  1 egg yolk

  1 tsp vanilla
• Add molasses to the mixing bowl with the butter mixture. Continue mixing until combined.

  175 g molasses
• Add the flour mixture into the butter mixture and mix until just combined- no flour should be visible. Do not overmix. If concerned, you can first use the mixer and once mixture is close, use a rubber scraper to ensure all flour is incorporated without over mixing.
• Line two baking sheets with parchment paper.
• Use a 1.5 ounce cookie scoop to scoop dough into uniform dough balls. If you do not have a cookie scoop, 1.5 ounces is equivalent to about 3 tablespoons of cookie dough.
• At this point, I like to freeze my cookie dough for a little while, about an hour, to ensure the dough sets up.
• Once the hour has elapsed, preheat oven to 350 degrees. Place oven racks at upper and lower middle section.
• Roll each dough ball in sugar and place it onto the baking sheet, leaving space between each cookie.
• Bake the cookies for 14-16 minutes, rotating halfway through. The cookies should have a bit of a crinkle pattern to them once they are complete.
• Let rest on a baking sheet for 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 196kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 100mgPotassium: 174mgFiber: 1gSugar: 15gVitamin A: 253IUVitamin C: 0.02mgCalcium: 32mgIron: 1mg

Keyword Cookies, Dessert, Flavorful, Molasses

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