Description
Soft, chewy and full of flavor, these hot toddy-inspired molasses cookies are sure to be a new holiday cookie favorite. Adapted from “Baking with the Bread Lady: 100 Delicious Recipes You Can Master at Home” by Sarah Gonzalez.
Ingredients
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- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus more for rolling cookies
- 1/2 cup firmly packed dark brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons bourbon
- 1/2 teaspoon honey
- Zest from 1 orange
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 tablespoon crystallized ginger, minced
- 1 1/4 teaspoons kosher salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Texture will be slightly sandy. Using a spatula, scrape down the sides and bottom of the bowl to make sure no butter is stuck.
- Add in eggs one at a time, beating after each addition. Add in molasses, vanilla, bourbon, honey and orange zest; beat well. Scrape the bottom of the bowl to make sure all of the ingredients are fully combined.
- In a separate large bowl, whisk together flour, baking soda, cloves, cinnamon, ginger and salt. Add flour mixture to egg mixture; stir on low speed until a dough forms that can be rolled into a ball.
- Roll dough into balls the size of a golf ball; roll each in granulated sugar to coat. Place on prepared baking sheets spaced 2 to 3 inches apart (you will need to bake in batches; reuse the parchment paper for subsequent batches). Press down cookies slightly.
- Bake for 10 to 12 minutes or until cookies have crackled on top and are just set on the edges. Cool 5 minutes on cookie sheets, then transfer to a cooling rack to cool completely.
Notes
- Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
- Sarah calls for salted butter in her recipe. If you want to use salted butter, omit 1/4 teaspoon salt from the recipe above.
- Sarah calls for honey bourbon in her recipe. If you want to use honey bourbon, omit the honey from the recipe above.