Claire Saffitz Makes Holiday Molasses Spice Cookies

Ingredients

• 3 1/4 cups All-Purpose Flour (sifted)
• 1 tablespoon Baking Soda
• 2 1/2 teaspoons Ground Ginger (freshly ground for best flavor)
• 1/2 teaspoon Ground Allspice
• 1/4 teaspoon Ground Black Pepper (finely ground)
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Clove (very strong; use sparingly)
• 1 1/2 sticks Unsalted Butter (melted, then cooled to room temperature)
• 1 cup Dark Brown Sugar
• 1/2 cup Molasses (regular (not blackstrap) molasses)
• 2 Large Egg (room temperature)
• 2 teaspoons Vanilla Extract (any quality vanilla; can use homemade)
• 2 teaspoons Apple Cider Vinegar (adds acidity for chewiness)
• 1/2 cup Raw or Demerara Sugar (for rolling cookies before baking)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking soda, ground ginger, ground allspice, ground black pepper, kosher salt, and ground clove until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugar

   Using the stand mixer on medium speed, beat the melted‑then‑cooled butter with the dark brown sugar until the mixture is silky, lightened in color, and smooth.

   Time: PT5M

3. Add Eggs

   Crack one egg into the bowl, mix until fully incorporated, then add the second egg and repeat. Scrape the sides of the bowl as needed.

   Time: PT2M

4. Incorporate Molasses, Vinegar, and Vanilla

   Add the molasses, apple cider vinegar, and vanilla extract to the wet mixture and stir until smooth.

   Time: PT1M

5. Add Dry Ingredients to Wet

   With the mixer on low, gradually add the dry ingredient mixture, allowing each addition to incorporate before adding more. The dough will be soft and slightly sticky.

   Time: PT3M

6. Fold the Dough

   Using a spatula, fold the dough a few times to ensure any remaining flour pockets are evenly distributed.

   Time: PT2M

7. Chill the Dough

   Divide the dough in half, shape each half into a rough 6‑inch square, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).

   Time: PT1H

   Temperature: 4°C

8. Portion and Coat

   Scoop 1‑ounce (≈2 Tbsp) portions of dough, roll between your palms into balls, then roll each ball in raw or demerara sugar to coat.

   Time: PT10M

9. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

10. Bake Cookies

    Arrange cookies on parchment‑lined baking sheets, spacing them a few inches apart. Bake for 12–14 minutes, rotating the sheets halfway through. Cookies will look slightly under‑done and shiny; they will set as they cool.

    Time: PT15M

    Temperature: 350°F

11. Cool on Sheet

    Allow the cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

20 g

Fat

5 g

Fiber

0.5 g