spice cookies

These spicy Molasses Cookies from Delish.com are winter night's dream.

Molasses Cookies

c. all-purpose flour

baking soda

baking powder

cinnamon

ginger

cloves

tsp. black pepper

kosher salt

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

tbsp. ginger

c. sugar,

What type of molasses do you prefer cooking with?

I followed the recipe exactly but the cookies were way too runny despite extra cooking. I think there needs to be more flour. If I made these again I would add a whole extra cup of flour. I just wasted  all these ingredients. It also took longer than 10 minutes - almost close to 20 but again if there were more flour it potentially would've cooked faster. The taste is great but these are not serveable.

https://streaming.hearstdigitalstudios.com/0007ba56-4722-4980-8a92-de3922be8102/video_rover_16x9_1080p_hd_1544625187_71754.mp4

With just the right amount of spice, these cookies are the perfect holiday cookie. They're sort of like gingerbread cookies, but way better. They're packed with flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. We're obsessed.

These Molasses Cookies Are Perfectly Soft

These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.

Lemon Ginger Cookies

(209 grams) all-purpose flour (spoon & leveled)

allspice

teaspoon salt

cup (115 grams) unsalted butter, softened to room temperature

cup (150 grams) granulated sugar

1 large egg,

Tablespoon (15 milliliters) lemon juice

lemon

teaspoon pure vanilla extract

(90 grams) confectioners’ sugar (or more, as needed)

1 and 1/2 Tablespoons (23 milliliters) fresh lemon juice

Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don&#8217;t want too much&#8211; just a few pieces.) Place dough balls onto a large plate or lined baking sheet.

Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the glaze

Whisk the glaze ingredients together. If desired, add more confectioners&#8217; sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.

Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

These cookies are so delicious.  I made ice cream sandwich. Wow! Will make again. I didn’t put the glaze because my husband is diabetic.  I wish I can find recipes that my husband can eat. Thanks Sally.

I loved this recipe's flavors, but my cookies came out a little dry and freezing them before hand just made them bake into hard dry balls (which I made amazing cake balls with). The cookies simply didn't melt. I am newish to baking and am trying to become better. 
I copied the recipe by hand and followed it to the T, even opening up the web page to double check along the way. Is elevation a concern?

Absolutely delicious cookies!  I swapped in lime juice and zest (2-3 limes) for the lemon because I've been craving a ginger-lime combo, and it was just delightful - like a tropical getaway in a cookie.  I also sprinkled some zest on top of the icing on about half the cookies for an even greater zing.  They are a *little* drier than I was hoping, but I think that's due to baking at high altitude (I didn't make any adjustments, but I likely will next time).  I am definitely saving this recipe for future use.  Thank you!!

I’ve made these twice within a week. So, so good. My new favorite cookie.

These cookies, like everything else I have made from this site, are amazing. I'm prepping an Instagram post too but wanted to comment here as well; they will be a nice surprise go-to tucked away besides all of the usual favorite peanut butter, chocolate, cookie dough and blondie standards. What a refreshingly delicious cookie. I noticed that another commenter spoke of swapping the lime for the lemon and I will DEFINITELY be giving that a try on the next round of these! Thanks for another incredible recipe, Sally &amp; team.

I usually don't comment on recipes that I try out, but with this one, I have to!  I adapted it to be gluten and vegan-friendly and it turned out fantastic!!  By substituting gluten-free flour,  vegan-friendly sugar, plant butter, and a flax egg  I was able to create something truly amazing and truly yummy.  I also tried the Lime Ginger Coconut variation which turned out incredible as well, adding toasted coconut on top of the frosting.  I think they are my favorite. Sweet and tangy all at once!  Thank you so much for the recipe, it will be repeated often.

Oh my WORD! SO delicious! I just made this and want to eat the whole tray! Thank you for sharing!

I like the different styles of cookies which you shared with us I like cookies but lemon and ginger cookies are really unique and I definitely follow your steps.Thnk you

This recipe makes about 15 cookies. The only way you would get 30 out of it is if you made miniature cookies, like the size of a vanilla wafer. Besides that they were pretty good and I followed directions as printed. A double batch yielded 30 average normal sized cookies.

Sweetened mostly with brown sugar and spiced with cinnamon, ginger, nutmeg, and cardamom, these stamped cookies are just as flavorful as they are beautiful. Chill the cookie dough in the refrigerator for at least 2 hours. Feel free to skip the cookie stamp and bake them as round cookie dough balls.

Stamped Cinnamon Brown Sugar Cookies

salt

nutmeg

cardamom

(1 stick; 115 grams) unsalted butter, softened to room temperature

(150 grams) packed light or dark brown sugar

(65 grams) granulated sugar

Tablespoon (15 milliliters) molasses, maple syrup, or honey

egg,

vanilla extract

Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.

Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.

Roll and stamp

Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. The dough may seem crumbly, but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.

Bake cookies until the edges are set, about 13 minutes.

Cover leftover cookies tightly and store at room temperature for up to 1 week.

The cookies were very good but only on the day they were made.  They were very crispy,  but after putting them in an airtight container they were very soft and not so good.

After reading your post I was concerned, but I had the opposite experience. My cookies were crunchier the next day.

Delicious! I had to make a modification since I didn’t have cardamom—I used half nutmeg and half cinnamon to match the amount of cardamom called for in the recipe. I also kept the nutmeg and cinnamon as written in the recipe. 
I rolled the cookie balls in cinnamon sugar before stamping. These had a delightful spice tone...it was just enough to give a nice flavor without being overpowering.

I'm making these right now and I'm having trouble with the design staying on the baked cookies. I'm using the Starry Night stamps you recommended because they're gorgeous! I'm on my third sheet now and I'm going to try and refrigerate the stamped cookies for a while before baking them to see if that helps. I just can't figure out how you got such distinct stamp marks in yours!!  They do taste wonderful though.

I'm sorry but I found the cookies absolutely horrible,far to much cinnamon in my opinion, I followed the recipe precicly,I've just thrown them away.they looked good,but I couldn't eat them

These cookies taste great - like ginger snaps.  But I chose the recipe to use my stamp.  The cookies did not hold the stamp when cooking AT ALL.  I had chilled the dough, even put it in the freezer for 5 minutes after stamping.  I used the 1 T molasses called for in the recipe, not sure if that was the problem.   Tasty, but not the festive look I was going for in my cookie box.

OMG, delicious! Thank you so much for sharing. I will be making this recipe again for sure!

Everyone enjoyed the taste of the cookie. When  baked the stamping disappeared. Not sure what went wrong.

Made these for my cookie boxes this year and they turned out perfectly. They stayed crispy and delicious until they were all eaten. Thanks so much!

The cookies are very flavorful, crispy, crunchy with a strong flavor of Ginger.  Strong taste that holds you back to eating only a few at a time.

Hi Sally, this recipe was so awesome. These cookies were mind-blowing. The recipe was easy to follow. My whole family enjoyed it . I had a request for making a coffee cake. Thank you so much!

Hi, 

Absolutely delicious recipe!!! Is it possible that I can use the stamp on sugar cookies or would that not be ideal?

Literally my go to baking site! If it’s on here I trust it 10000000%! &amp; these did not disappoint I used the recommended put in fridge 15 min after stamping and they turned out perfectly! The taste is amazing! Thank you for all of these recipes you truly have a gift in the kitchen!!!!

I am making these and used a Nordicware Frozen II stamp.Not sure where I was off,, one tbsp dough missed a great deal of the design of the 3 inch stamp so I used box directions for golfball size, which reduced cookie output to 15.  The cookie depth was about a quarter inch.  Did I make the cookies too thick?  Should they end up thinner to get the 32 output?  Still a lovely cookie and easy to follow details as usual.

I'm sad because after a hearty effort, they look like flat discs without an imprint. Dough was chilled, followed all directions. Not sure what happened. Suggestions anyone?

These cookies have a nice spiced flavor but following all the instructions and using the same stamps they still didn’t look like the picture.  Most of the cookies puffed up and the stamps were unrecognizable after baking.

Just the right amount of crispy crunchy goodness! Warm spices and that unmistakable brown sugar flavor make these cookies perfect for the holiday season. These will be a yearly staple in my Christmas cookie plate! My kids loved them

Super easy to make. Chilled overnight and then chilled after rolling and before stamping. Put the stamped cookies in the freezer briefly before baking. Stamped design held its shape well. Cookies are super yummy. Just the kind of cookie I like to have with my morning coffee!

These tasted good and I liked the texture, but mine puffed up and I lost the print.  I did chill them after I rolled the dough into balls and before I stamped them, so I'm not sure what happened.  I used AP flour.

The flavor is great!! - spicy but a nice change from all the dark Christmas gingerbread. I made these with the same nordic ware stamps as seen in the pic and my patterns held (I refrigerated stamped cookies and the baking sheet before baking if that is at all helpful) - did they hold as well as a shortbread holds a stamp pattern? No - but they did hold the pattern 85% and they look great. The more important thing to me - they taste better than shortbread to me - lightly cripsy edge, soft spicy cookie. Big hit with the family. Really nice. Thanks!

My easy recipe for healthier Chewy Molasses Spice Cookies has all the cozy warmth you expect from this holiday classic but adds a sneaky dose of fiber.

Chewy Molasses Spice Cookies

coconut sugar

avocado oil

eggs

½ tsp maple extract (or vanilla extract)

whole wheat pastry flour

½ tsp baking powder

½ tsp baking soda

tsp ginger (dry/ground)

sugar

Preheat the oven to 350°. In a medium mixing bowl, combine the coconut sugar, avocado oil, molasses, eggs, and maple extract. Set aside.

In a separate mixing bowl, whisk together the whole wheat pastry flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and cloves until combined.

Slowly fold the wet ingredients into the dry ingredients, and mix until well combined and you have a uniform ball of cookie dough.

Form the dough into 1.5 inch balls, then roll in coarse sugar (if using). Place on a lined cookie sheet and flatten slightly.

Bake in the preheated oven for 13-14 minutes. Allow to cool, then serve!

https://www.youtube.com/watch?v=IYjGPcaykxE

Recipe: https://theoregondietitian.com/chewy-molasses-spice-cookies/

My easy recipe for healthier Chewy Molasses Spice Cookies has all the cozy warmth you expect from this holiday classic but adds a sneaky dose of fiber. Make a batch of my gingery whole wheat molasses crinkle cookies for your cookie exchange this winter — nobody will be the wiser!

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