Molasses Spice Cookies
I don’t know what made me suddenly think, “I need a molasses cookie,” but once something like this pops into my head, there’s no stopping me.
As you might guess, this isn’t the sort of thing that my corner boulangerie is likely to carry — or even my neighborhood Starbucks, its glass cases filled with “American” coffee snacks such as pancakes (microwaved and served with syrup – seriously), donuts, and some pretty scary looking chocolate chip cookie imposters.
Thankfully, part-time Parisian and James Beard-award winning cookbook author Dorie Greenspan’s go-to book, “Baking,” was sitting right there, on my shelf — and on page 77 was the recipe that I was looking for.
When I emailed Dorie in New York to tell her that I’d been baking her Molasses Spice cookies and wanted to write about them, she — as always — enthusiastically responded, saying, “I’m soooo glad you liked the cookies — I’m baking a batch now!”
Turns out, Dorie was baking cookies for the pop-up cookie store that she launched with her son Josh, Cookie Bar, which is open Monday, Feb. 8, through Saturday, Feb. 13, at Mizu on Park Ave. between 59th and 60th streets, in New York City. (If you’re in NY, go by, say hi, and buy a cookie or two for me!)
I’m thrilled for Dorie and The Kid, and can’t wait to hear more about the permanent location, which is supposed to open in New York sometime this year — but think that there’s really a much better spot for a place like this.
Um, on my street, right here in Paris. (Dorie, Josh, think about it, OK?)
In the meantime, I’ll keep baking.
This is Dorie’s recipe, which I changed ever-so-slightly — I didn’t have allspice, which she lists in hers, so I added nutmeg and cloves. Also, Dorie’s cookies are rolled in sugar, and I was in the mood for a sugar icing, so I made a Royal icing instead.
PS. These cookies are fabulous – chewy on the inside and crisp around the edges, they’re exactly what a cookie should be, texture-wise. And the taste? Oh my. Incredible. Addictive. Perfect with my afternoon coffee fix.
Molasses Spice Cookies
Generously adapted from Dorie Greenspan’s “Baking”
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
½ teaspoon cloves
1 ½ sticks (3/4 cup) unsalted butter, at room temperature
1 cup light brown sugar, packed
½ cup molasses (not blackstrap)
1 large egg
2 cups powdered sugar
2 egg whites
juice of 1/2 lemon
Preheat oven to 350.
1. Sift together all of the dry ingredients and set aside.
2. Beat the softened butter until smooth and fluffy. Add the brown sugar and molasses and beat for a couple of minutes. Now, add the egg and mix until combined, about 1 minute.
3. With the mixer on low speed, slowly add the flour. Be careful not to over mix.
4. Put the dough in a bowl and slip it into the fridge for an hour, at least.
5. When ready to bake, remove the dough, and make cookie balls using a #10 scoop, and put on a cookie sheet lined with parchment paper, making sure to give them 2-3 inches to spread. Now, gently press down the tops of the balls, just a tiny bit. You’re ready to bake.
6. Make the Royal icing as the last pans of cookies bake. Simply mix two cups powdered sugar with two egg whites and the juice of half a lemon in a medium bowl until combined. You’ll want this to be thick and glossy. If it’s too thin, add more sugar. If it’s too thick, add a bit more lemon juice until you reach the right consistency.
These cookies bake for 12-14 minutes, until they’re mostly set around the edges and start to show cracks. Let these cookies cool completely on a rack, and once they’re cooled, drizzle with Royal icing.
