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Dark, rich, gooey spiced cookies topped with sweet, creamy vanilla frosting. In regards to molasses cookies, it really can’t get much better than this. Spiked with cinnamon, clove, ginger and allspice, these cookies get their deep, dark color and flavor from a 1/2 cup of unsulphered molasses. I just love the way the molasses pours from the measuring cup into the mixing bowl. A slow stream of seemingly molten deliciousness. These cookies are just one of the many that can be found in Stacy Adimando’s Cookiepedia. Offering a wide range of recipes, The Cookiepedia is a great resource for beginners and seasoned cookie bakers. What I really love about the book is that it provides variations for each cookie recipe. Spreading a thin layer of creamy vanilla frosting on these classic molasses cookies elevates them from yum to o.m.g. yum. I’m giving away 5 copies of The Cookiepedia below. Continue reading for the recipe and giveaway deets.
Quirk Books has graciously given me 5 copies of The Cookiepedia to give away to Kitchen Konfidence readers! To enter you can do one or all of the following:
1. Leave me a comment below sharing your favorite Holiday cookie.
2. Like Kitchen Konfidence on Facebook. [leave a separate comment below for entry]
3. Subscribe to the Kitchen Konfidence recipe digest. [leave a separate comment below for entry]
I will be collecting entries until 11:59pm on December 23. Winners will be selected and announced shortly after. For US residents only. Good luck! Continue on for the recipe.
PS. I got this fun red tin at west elm. A perfect way to package up my Holiday cookies!
Spiced Molasses Cookies with Creamy Vanilla Frosting
For the cookies:
- 2 1/3 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves, preferably freshly ground
- 1/4 teaspoon ground allspice, preferably freshly ground
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dark unsulphured molasses
- Turbinado sugar, for rolling
For the frosting:
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Sift together flour, baking soda, sea salt, cinnamon, ginger, cloves and allspice in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, dark brown sugar and white sugar (beat on medium for several minutes until fluffy). Add egg and vanilla extract, beating until well incorporated. Add molasses and beat until combined.
- To the wet ingredients, add the dry ingredients (flour and spice mixture) in three additions. With each addition, only beat until just incorporated. Overmixing can result in tough cookies. Cover dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 325°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat. Using a spoon, scoop approximately 1 teaspoon of dough then roll the dough in your hands to form a ball. Roll each dough ball in the turbinado sugar (coating evenly) then place on the lined baking sheets about 1 inch apart.
- Bake for 12 - 14 minutes. If you want a softer, chewier cookie, I would recommend pulling them out around the 12 minute mark. If you want a crispier, crunchier cookie, take them out around minute 13 or 14. Let cookies cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- To make the frosting, combine powdered sugar, heavy cream and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth and creamy.
- To serve at a Holiday party, set up a cookie station with plates of Spiced Molasses Cookies and a small bowl of the Creamy Vanilla Frosting. Guests can enjoy the cookies unadorned or spoon frosting over top.