Sugar-topped molasses spice cookies from Baking - From My Home to Yours (page 77) by Dorie Greenspan

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

  • averythingcooks on July 16, 2024

    These are really good...somehow thin, chewy & crispy all at the same time. I also opted to just chill the dough in the mixing bowl which worked fine. Roughly 39 g gave the predicted yield of 24 cookies. I agree that these are a Christmas "must make".

  • rionafaith on December 17, 2016

    One of my favorites for the holiday season -- I've made these many times. Make sure to use a healthy amount of freshly cracked black pepper -- I usually do at least 15 twists of my pepper mill. The other spices could stand to be amped up a notch too, and I think that every time I make them, but have yet to try adjusting the quantities. Instead of dividing the dough into two disks before chilling and then further dividing that into pieces, I just chill the whole bowl of dough and then use a 1Tbsp (i think?) scoop to portion it, then roll each ball in the sugar. It yields the same result but with less steps. Also, baking according to the recipe makes a nice, crispy cookie, but I actually prefer to underbake them slightly (I usually go for just 10 mins), which makes them soft and chewy.

  • thekitchenchronicles on December 17, 2014

    Absolutely love these- going to be part of my holiday cookie arsenal from now on. Sweet and spicy and crispy and chewy all at the same time. Wrote them up on my blog: http://www.thekitchenchronicles.com/2014/12/16/molasses-spice-cookies/

  • schambers on December 09, 2012

    Makes a large, flat crisp cookie with a little aftertaste of heat.

  • Evie on February 01, 2012

    Page 77

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