We love a great soft molasses cookie during the holidays and this one from Dessert Person is spice forward and perfect paired with a hot beverage. Our Flourist Whole Grain Rye Flour is a wonderful compliment to gingerbread and gives these cookies a toothsome chew. These are best when slightly undercooked.
Spiced Molasses Cookies
Adapted from Dessert Person
1 3/4 cup (220 g) Flourist Sifted Red Spring Wheat Flour
2 cups (275 g) Flourist Whole Grain Rye Flour
1 tbsp baking soda
2 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/2 tsp salt
3/4 cup (170 g) unsalted butter, melted and cooled to room temperature
1 cup (170 g) brown sugar
2 eggs, room temperature
1/2 cup (160 g) molasses
2 tsp apple cider vinegar
2 tsp vanilla
Sugar for rolling
Mix the dry ingredients together - flour, baking soda, spices and salt.
In a standing mixer with a paddle attachment or with a hand blender, beat together melted butter and sugar together for a few minutes until smooth and pale in colour. Add eggs one at a time, ensuring it's incorporated before adding the next. Add molasses, apple cider vinegar and vanilla and mix until combined.
Gradually add the dry ingredients into the batter and mix until the flour is just incorporated. The dough will be soft and sticky.
Divide dough in half and shape into discs. Wrap each disc well with plastic wrap and chill for at least 1 hour or up to a few days.
When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper.
Shape dough into balls (approximately 2 tbsp each) and roll in the sugar. Arrange on a prepared baking sheet 2 inches apart.
Bake for 8 minutes and remove trays from oven. Use the bottom of a drinking glass to lightly flatten each cookie. Rotate and return baking trays to oven and continue baking for 4-6 minutes more, until just firm around the edges, do not over bake. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up.