There are a few ingredients in my pantry that get very little action over the course of the year. The star players like sugar and cinnamon are seen almost every week, but there are some bench players that deserve a little more credit than they are usually given. This is how I feel about molasses. It has kind of an old timey feeling to it. Almost like it would be something Aunt Mae would use. However, it’s a really fantastic flavor enhancer. These cookies feature a bevy of spices, all of which are highlighted and made more interesting by the molasses. These look and taste like they belong at Christmastime. In fact, this would be a nice little treat for Santa Claus if I do say so myself!
Makes about 4 dozen
1/2 stick butter, at room temp
1/2 cup shortening, at room temp
1 cup brown sugar
1 egg, at room temp
1/2 cup molasses
2 1/4 cups flour
1 tspn ground cinnamon
1 tspn ground ginger
1/2 tspn ground allspice
1/2 tspn ground cardamom
1/2 tspn ground cayenne
2 tspn baking powder
a pinch of salt
turbinado sugar for the tops of the cookies
Preheat your oven to 375 degrees. Combine the first three ingredients in your stand mixer and beat until fluffy. This will take about 2 minutes on medium speed. Add the egg and molasses and mix to combine.
Combine all of the dry ingredients except the turbinado sugar in a large bowl and then gradually add it to the wet ingredients.
Roll the dough into 1 inch balls and then roll one side of them into the turbinado sugar. Place them on a baking sheet prepared with either parchment or a Silpat. Bake for about 12 minutes, or until the tops are slightly cracked. Let them sit on the baking sheet for a couple of minutes before moving to a cooling rack. These little diddies will keep in an airtight container for about a week.
Quick note… I used regular granulated sugar to top this particular batch in the picture… And the turbinado would have been much better, so don’t let this happen to you! They are still delicious, but it gives them a little something extra!