Thick molasses spice cookies from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 219) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on December 04, 2024

    Definitely a keeper! I reduced the sugar a little bit but otherwise didn’t change anything. I am from Germany and used „Zucherrübensirup“, not sure which type of molasses that is. Perfect texture and balance of spices. I got exactly 24 with a medium cookie scoop. Will do again next Christmas!

  • SpatulaCity on November 04, 2024

    Loved these cookies! So easy to out together and wonderful flavor. As other have noted, they do improve with time. I used a smaller scoop and they were perfect after 9 minutes in the oven. I also only dipped the tops in demeurera sugar instead of rolling the whole cookie as I like things a bit less sweet. The demeurera sugar added a lovely sparkle. Will be adding these to this years cookie box

  • tmitra on December 21, 2023

    I like these. In terms of flavor, they negate the need to make gingerbread, and in terms of texture, they have a nice, substantial bite.

  • averythingcooks on April 26, 2023

    I love the generous use of crystalized ginger in addition to all the ground spices but I think we prefer a more traditional (ie thinner) ginger cookie. I rolled some in demerara sugar & some in granulated sugar and we preferred the latter ones. I'm glad I tried these & we will certainly finish them off :) but I have other molasses spice cookie recipes to go back to before this one. UPDATE: these tasted better & better as the week went on…..and now are on the definite repeat list!

  • bernalgirl on January 20, 2023

    Had these at a book reading and they are amazing!!

  • cheffreddie on January 03, 2023

    A super simple and quick cookie recipe that yielded excellent results. I did find that my dough seemed extremely dry and crumbly by the time I was ready to form the cookies (possibly because I let my melted butter sit a little too long and it started to solidify a bit?) I had to gather bits of dough together and mold them together like clay, resulting in a somewhat lumpy appearance even after they were finished baking. Despite this, they were still delicious and two different people asked for the recipe after trying them. A keeper recipe indeed!

  • ldyndiuk on December 28, 2022

    I made a batch with blackstrap molasses and a batch with regular molasses, and they both came out really well. I love the addition of crystallized ginger!

  • hirsheys on December 10, 2022

    These were really easy to put together because they use melted butter and mostly pantry ingredients, though I discovered too late, to my disappointment, that I did not have crystallized ginger in my pantry after all. Anyway, they are designed to be very soft and Deb says to pull them out when they seem very underbaked, which I did, though I cooked them for the longer time specified (12 mins). I ate them about 12-18 hours after I made them and was a tad underwhelmed with them (thought they were fine), but have been snacking on them everyday since and they’ve just been improving every day. This is definitely one of those recipes where the spices and salt really need to meld. The texture has stayed excellent all week, too. I am a fan and looking forward to making them again with the ginger.

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