Lisa Yarde
Chewy Molasses Spice Cookies are a perennial favorite. And it’s no wonder why, being chewy, spicy, and sweet they’re hard to resist. Freshly-ground black pepper and orange zest join the usual set of spices. Butter adds flavor, but shortening joins the mix to keep the cookie moist.
Chewy Molasses Spice Cookies
These Chewy Molasses Spice Cookies are soft with the perfect blend of spices. The perfect cookie filled with warm fall spices.
Servings: 72
Ingredients
WHISK
- 2 ½ cups All-purpose flour
- 1 tbsp. Ground ginger
- 2 tsp. Ground cinnamon
- 1 ½ tsp. Baking soda
- ½ tsp. Table salt,
- ½ ground cloves
- ½ freshly ground black pepper
CREAM
- 1 cup Packed dark brown sugar
- 8 tbsp. Shortening
- 4 tbsp. Unsalted butter, softened
ADD
- 1 Egg
BEAT IN
- ½ cup Full-flavor molasses
- Minced zest of 1 orange
DROP
- Granulated sugar
Instructions
- Whisk together flour, ginger, cinnamon, baking soda, salt, cloves, and pepper.
- Cream brown sugar, shortening, and butter in a bowl with a mixer on high speed until light and fluffy, 5 minutes.
- Add egg and beat until combined.
- Beat in molasses and zest, scraping down the sides of the bowl as needed. Beat in flour mixture, just to combine.
- Chill dough at least 6 hours, or overnight.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Drop dough using a #100 scoop (1 tsp.), roll in granulated sugar, and place on prepared baking sheets. Bake cookies until edges are set, about 10 minutes.
- Cool cookies on baking sheets.
