I’m somewhat embarassed to admit this but when I was younger, I adored the Spice Girls. Yup. I was that annoying 5th grader who sang “Wannabe” 24/7. I think my mom wanted to break that cd in half. I bet everyone at my Christian elementary school was a little frightened but hey, especially since I would sing their songs like “Two Become One” while playing on the playground… Okay, I see their point now…
Needless to say that my favorite Spice Girl was Ginger, the red-headed one. She was just so blantantly feisty and cheesey as all hell, but I loved her.
Which leads me to this wonderful recipe I found in my favorite cookbook, Baking: From my home to yours. The different spices and molasses really give this cookie a nice kick. The sugar coating gives it a nice crunchy crust too and adds some nice texture. Buttery, and crispy, these cookies have now become one of my favorites. Plus, it’s like an edgier take on the standy-sugar cookie I make. (can a cookie be edgy? I think so).
Dorie said that this recipe will make about 24 cookies, but I ended up with a lot. Like 35 or so. So if you want to make them bigger then mine, be my guest, but I liked these cookies smaller and flatter. Make sure you freeze the dough prior to baking them because the dough is really soft. Like it will literally melt in your hands. (which makes for a tricky cleanup).
When I was making these little treats, I couldn’t help but think about those spicy chicks. In fact, if I could’ve remembered where I put that stupid cd, I probably would’ve blasted it loud enough for the neighbors to wonder what was going on in my kitchen.
So I think that this Christmas, take a chance with these cookies. They won’t let you down, I promise. And they add some needed variety to the same ole cookies you see at everyone’s holiday party.
Go ahead, spice up your life… (sorry, I had to go there again…)
Sugar-topped Molasses Spice cookies
from Baking: From my home to yours
- 2 and 1/2 cups all purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 and 1/2 sticks unsalted butter
- 1 cup light brown sugar
- 1/2 cup molasses
- 1 large egg
- Sugar for rolling
1. Whisk flour, baking soda, salt, ginger, cinnamon, and allspice.
2. Beat the butter on medium speed intil smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce mixer speed to low and add the dry ingredients, micing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You’ll have a smooth, very soft dough.
3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least an hour. The dough can be refrigerated for up to 4 days.
4. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or cooking spray.
5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide into 12 pieces, and roll the balls around in the bowl of sugar, then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.
6. Bake the cookies one sheet at a time for 12 to 14 minutes, or so until the tops feel set to the touch. Remove the baking sheet from the oven, and if the cookes have spread and are touching, use the edge of a metal spatula to separata them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.