Okay, so maybe I’m a bit late on the holiday cookie bandwagon. But how can you say no to a warm, chewy molasses cookie?
Exactly, you can’t.
I would definitely consider cookies as being one of my many addictions ( and no, don’t worry – none of them are illegal). Would now be a good time for a list? Sure, I think so!
Kim’s Perfectly Legal Addictions (and Obsessions, for all intents and purposes)
- Criminal Minds
- Gingie dog
- Horizontal Striped Shirts
- Reasonably lame titles for reasonably lame lists
I decided to join two of these addictions/ obsessions/ loves/ whatever-the-heck you want to call them – cookies and coffee. (Well, actually, cookies and espresso . . . close enough.) And a good decision it was.
These cookies have all the qualities that you’d expect to find in a molasses cookie- chewy, spicy, and rich in flavor. They also get those signature cracks from the oven – an indication that they very well could have come from your Grandma’s oven.
But then -
The espresso finally hits you, just as you’d expect the jolt of caffiene to. WHAM! The flavors of the formerly humble molasses cookie are now intensified: Caramel, cinnamon, all spice, cloves. Earthiness with a kick!
The perfect way to finish these cookies is by rolling them in Turbinado sugar (natural brown sugar). It adds an unbeatable crunch, as well as a beatuful – almost crystal-like exterior.
Espresso Molasses Cookies
Adapted from Joy of Baking
- ½ C. Unsalted Butter, softened
- 1 ¾ C. All Purpose Flour
- ¾ C. Dark Brown Sugar
- 1/3 C. Molasses
- 1 Egg
- 1 tsp. Baking Soda
- ¼ tsp. Kosher Salt
- 1 tsp. Cinnamon
- ½ tsp. Ground Cloves
- ¼ tsp. All Spice
- 1 Tbsp. Instant Espresso Powder
- ½ tsp. Vanilla Extract
- 1 C. Turbinado Sugar
In a large bowl sift or whisk together the flour, baking soda, salt, espresso powder, and spices.
In the bowl of an electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Place about 1 cup Turbinado sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart. Bake for about 8-10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store in an airtight container for up to a week.
Yields 2 Dozen Cookies