I have no idea on the source of this delicious cookie recipe, but my brother suggested I give try it this Christmas season. If you are looking for something a little “offbeat” this holiday season, Aunt Gertie’s Molasses Spice Cookies is just your cup of tea. Research suggests that this recipe may have come from Cook’s Illustrated.
While this recipe is reprinted in its entirety, the glaze is quite potent. As you can see from the image above, I simply dribbled a bit of the glaze over the cookie rather than coat it. I recommend you do the same. I recommend making a full batch of the glaze but it is generally more than required.
Aunt Gertie's Molasses Spice Cookies
- 1/3 cup of granulated sugar about 2 1/2 ounces plus 1/2 cup for dipping
- 2 1/4 cups unbleached all-purpose flour 11 1/4 oz
- 1 teaspoon of baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons of ground ginger
- 1/2 teaspoon of ground cloes
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon of table salt
- 12 tablespoons of of unsalted butter 1 1/2 sticks, softened, but still cool
- 1/3 cup dark brown sugar about 2 1/2 ounces
- 1 large egg yolk
- 1 teaspoon of vanilla extract
- 1/2 cup of molasses about 6 ounces- light or dark
- For Glaze
- 1 cup confectioners' sugar about 4 1/2 ounces
- 2 1/2 tablespoons of dark rum
- Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won't develop the attractive cracks. The cookies should look slightly raw and undercooked when removed from the oven.
- Adjust oven rack to middle position and heat oven to 375º. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- 9-inch cake pan.
- Whisk flour, baking soda, spices and salt in medium bowl until thoroughly combined: set aside.
- In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting: add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
- Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2 inch ball, drop ball into cake pan with sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft ( cookies will look raw between cracks and seem underdone) - about 11 minutes. Rotate baking sheet halfway through baking. DO NOT OVERBAKE.
- Cool cookies on baking sheet for 5 minutes, then use wide metal spatula to transfer cookies to wire rack. When completely cooled, return cookies to cooled parchment-lined baking sheets. Whisk confectioners' sugar and 2 1/2 tablespoons dark rum in medium bowl until smooth. Drizzle over cookies. Transfer to wire rack and allow glaze to dry, about 10 to 15 minutes. You may not use all of the glaze.
These cookies are a winner!!!!!