Five Spice Molasses Cookies
These soft, chewy cookies are bursting with the perfect blend of spices. They are the perfect cookie to enjoy during the holiday season.
Servings 22 Cookies
Calories 85kcal
Ingredients
- 2 oz unsalted butter softened
- 2 oz dark brown sugar
- 2 Tbsps granulated sugar (+ extra for rolling)
- 2 1/2 Tbsps canola oil
- 2 1/2 Tbsps molasses
- 1 egg room temperature
- 1/2 Tbsp vanilla
- 3 1/2 oz all- purpose flour
- 2.5 oz bread flour
- 1/2 Tbsp ground ginger
- 1 tsp baking soda
- 1 tsp Chinese five spice
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
Instructions
- Beat butter, brown sugar, granulated sugar, and oil until creamy, about 1-2 minutes on low, scraping the sides of the bowl as necessary.
- Add molasses, eggs, and vanilla, and mix until combined. If necessary, scrape down the sides of the bowl.
- In a separate bowl, whisk together all of the dry ingredients (ap flour - cardamom). Pour the dry ingredients into the mixing stand bowl and beat until slightly combined, but there are still dry streaks. Finish bringing the dough together by hand, until just combined.
- Place a large piece of cling film on the counter. Turn the dough out onto this and wrap tightly. Chill in the fridge for at least three hours and up to 3 days.
- When the dough is chilled and ready to be used, preheat the oven to 375℉. Place a rack in the top third of the oven. Line a baking sheet with parchment paper.
- Place 2- 3 tablespoons of granulated sugar in a small bowl. Using your small cookie scoop, or a tablespoon, make balls of cookie dough. Roll the balls in the sugar to evenly coat and place them 2 inches apart on the prepared baking sheet.
- Bake for 9- 10 minutes. The cookies will seem slightly under baked. Let them cool on the sheet for 5- 10 minutes before removing to a cooling rack.
Notes
- I suggest making the dough the night before you plan to bake the cookies.
- The flavor of these cookies deepens a day or two after they’re baked.