Did you notice that once the month of October made its first appearance this year, pumpkin recipes vomited all over the internet?
I understand the appeal – it complements all of the delightfully scented ingredients that signal the onset of Fall, and it’s the lovely orange hue of a freshly turned leaf. I even went to a pumpkin themed potluck with some aaaaaamazing women I get to call friends. The feast featured pumpkin curry, pumpkin hummus, and ginormous pumpkin whoopie pies. All of the food was delicious, but pumpkin as a whole leaves me underwhelmed.
I’m hitching my wagon to a bigger and brighter star of the Fall season: Molasses.
These cookies have been in the vault for years. Molasses itself isn’t something I cook with a great deal, so I’m not sure why I initially made these, except that dearest Martha recommended them.
*Side note – who else is loving her current battle with Gwyneth Paltrow? It’s better than trashy daytime TV. I can’t look away.
Getting back on track, these treats remind me of a chewier ginger snap, rolled in sugar and baked into a deceptively soft, flat cookie.
If you’re familiar with molasses, you know its viscosity is reminiscent of tar, and its pungent scent stings the nostrils with a sickly sweet smell. But don’t let that awful description of a worthy ingredient repel you. Something magical happens when it parties hard with butter and sugar in the bowl of a mixer, and then has an after party in the oven.
I have plans to make these into Christmas gifts for friends and lovely coworkers. They’re sturdy enough to stack well and not crumble, and they’re seasonal enough to be special for the holidays. A thoughtful AND thrifty gift. Win win.
I suggest you make these immediately, unless you want Martha Stewart calling you out in the pie feature of her latest magazine.
Gah I love her.
Molasses Spice Cookies
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar, divided
- 3/4 cup unsalted butter, at room temperature
- 1 egg
- 1/4 cup molasses
- Separate 1/2 cup of sugar in a shallow bowl. Mix flour, baking soda, cinnamon, and salt in a bowl.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and 1 cup of remaining sugar until light and fluffy. With the mixer running, beat in the egg, then the molasses until combined.
- In increments, add the dry ingredient mixture, allowing it to combine well with the dough before adding the next increment.
- Roll the dough into golf ball sized rounds and roll in the bowl of sugar. Place on a prepared baking sheet and flatten slightly with the palm of your hand. Bake at 350 degrees Fahrenheit for 12-14 minutes, or until the edges are set and the center is just slightly wobbly.