Spiced and Glazed Molasses Cookies
Deliciously chewy molasses cookies spiced with ginger, cinnamon, cloves, and black pepper, finished with a sweet molasses glaze. These cookies combine both all-purpose and whole wheat flour for a perfect texture and robust flavor.
Ingredients
- •1¼ cups all-purpose flour
- •½ cup whole wheat flour
- •1 teaspoon baking soda
- •1 teaspoon kosher salt
- •2 teaspoons ground ginger
- •1½ teaspoon ground cinnamon
- •½ teaspoon ground cloves
- •1½ teaspoons finely ground black pepper
- •1 cup dark brown sugar
- •½ cup unsalted butter
- •1 large egg
- •⅓ cup mild-flavored molasses
- •¾ cup powdered sugar
- •1 tablespoon milk
- •2 tablespoons raw sugar
Cooking Instructions
- 1.
Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
5 min
- 2.
Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
70 min
- 3.
Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
15 min
- 4.
Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9-12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
17 min
- 5.
Repeat with remaining dough, using fresh parchment paper on baking sheets.
17 min
- 6.
Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
10 min
- 7.
Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.
