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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free All-Purpose Flour
• Instead of Baking Soda: Baking Powder (use 3 tsp)
• Instead of Ground Ginger: Ground Cinnamon (use half amount)
• Instead of Ground Allspice: Ground Nutmeg (use 1/4 tsp)
• Instead of Ground Black Pepper: White Pepper
• Instead of Kosher Salt: Sea Salt
• Instead of Ground Clove: Ground Allspice (use more)
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Dark Brown Sugar: Light Brown Sugar
• Instead of Molasses: Blackstrap Molasses (use less)
• Instead of Large Egg: Egg Substitute (1/4 cup each)
• Instead of Vanilla Extract: Maple Extract (use 1 tsp)
• Instead of Apple Cider Vinegar: White Vinegar (use 1 tsp)
• Instead of Raw or Demerara Sugar: Granulated Sugar

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Spatula
• Baking Sheet
• Parchment Paper
• Cookie Scoop (optional) (optional)
• Scale (optional) (optional)
• Plastic Wrap

Critical Steps — Do Not Skip

• Cream butter and brown sugar until silky
• Chill the dough for at least 1 hour
• Do not over‑bake; cookies finish setting while cooling

Chef Tips from the Video

• Use fresh ground spices for the brightest flavor; old spices can taste muted.
• Melt the butter then let it cool to room temperature; this creates a chewier texture than using soft butter.
• Rolling the dough balls in raw sugar creates a natural crackle as the sugar caramelizes.
• If you don’t have a cookie scoop, a tablespoon works fine; level it for consistent size.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Thaw at room temperature before serving.

Room temperature: If consumed within 2 days, keep in a sealed tin at room temperature.

Make-Ahead Tips

• The dough can be portioned, wrapped, and frozen for up to 3 months; bake from frozen, adding 2‑3 minutes to bake time.
• Baked cookies freeze well; reheat briefly in a 300°F oven for a fresh‑out feel.

Frequently Asked Questions