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Spiced Molasses Cookies

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. 


7 comments

Yulia

Thank you! Great recipe! I would only put a bit less sugar. Next time I will use 150 g

Shira @ Flourist

Hi Judy! Thank you so much! We are so happy to hear you are enjoying the flours! We have noted your request. Thank you so much and happy baking!

Judy

I was given a bundle of your flour for a Christmas gift. It was the greatest tasting gift ever! My only complaint is there is no nutritional breakdown for your flour or recipes. As a diabetic this information is extremely important. I have been baking red fife wheat bread. Never tasted a better bread and the texture is second to none. I would love a nutritional breakdown for this flour to get the breakdown for the bread. I would also like the red spring and rye flour breakdown as well. Hoping to hear from you soon.
Thanks for such an amazing product.

Tina Lau

Hello K! You’re right, we’ve re-worded the recipe to reflect that the melted butter and sugar should be smooth and pale in colour when combined. Thanks for catching that!

Brenda

Wow! These cookies are amazing! I’ve never used rye flour in a cookie before so I was excited to give these a try. The recipe is very clear and easy to follow. I eagerly waited for the timer to go off at the 8 minute Mark so I could smash them. Other than eating them that was my favorite part. This is going to be on my regular Christmas cookie baking list!

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