Spice it up

Hey, remember me? Yes, I know… I’ve been the biggest slacker with my beloved blog. We’ve been all over the place in the past six months. We also have a ton of traveling this year… Paradise Island, Puerto Rico, New York, Rio de Janiero, Florence (Italy, not South Carolina!) Frankfurt (Germany) and Aruba. This is just the first 6 months or so of the year. Whew.

But… I’m turning over a new leaf, and plan to blog… at least once a week (month) or twice a week (month) :P

I know, this is a weird recipe for January… but I LOVE molasses spice cookies. I always get one at Starbucks when they have them and I’ve been trying a multitude of recipes until I found the perfect one and tweaked it a bit. This recipe is from Martha Stewart’s website, but I’ve changed the ratio a little… Although yummy, I’ve found her recipe to be a little too soft. FYI- I tend to make a half recipe and it turns out perfect!


Makes 36

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c turbinado or sugar in the raw
1 c sugar
3/4 c (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 c molasses

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place the turbinado sugar; set aside.

2. With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. I use a small scoop to ensure the cookies are uniform in size. Roll balls in turbinado sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. No need to flatten… they will spread as they bake into perfect circles. Bake, one sheet at a time, until edges of cookies are just firm, 12 to 17 minutes. Rotate the baking sheet half way though baking. Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Makes about 36 cookies

 

2 Comments

  • Avanika (Yumsilicious Bakes) 3 YEARS AGO

    Glad to see you back. Those cookies look really good :) Having just recently tried gingersnaps, I’m not exploring a world full of spices in baking beyond cinnamon and nutmeg :)

  • Suzanne 3 YEARS AGO

    Yum….I love spice cookies too! I wonder if you added ginger to it, if it would be too spicy??

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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