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Tuesdays with Dorie: Sugar-Topped Molasses Spice Cookies

November 10, 2009

This month, we’re mixing it up a bit at Tuesdays with Dorie; to make things more flexible, we can post any of the November recipes on any Tuesday during the month. So this week I bring you the recipe that is officially on the schedule for next week: Sugar-Topped Molasses Spice Cookies. This recipe was selected by Pamela from Cookies with Boys. I guess we shouldn’t be surprised that she chose a cookie recipe! She cooks and bakes lots of great-looking things, and I’m always sure to check her blog – you should too!

Sugar-Topped Molasses Spice Cookie

What I did:

  • I cut the recipe in half
  • I did not include the black pepper or the optional fresh ginger
  • I made these about half the size called for in the recipe

How it went: These were easy to put together. I mixed the dough one day, refrigerated it overnight, and baked it the next day. The dough is rolled into balls, the balls are rolled in sugar and then flattened on a cookie sheet. Because I made them smaller than suggested, they baked very quickly and my first batch got really dark. I watched the second batch more closely and baked them for about 9 minutes.

How it tasted: My cookies came out thin and crisp and reminded me of gingersnaps, but certainly better than store-bought gingersnaps! I liked them a lot and was surprised that my husband liked them too. I was debating whether to make these, but after reading good reviews from some of the other TWD bakers, I decided to give them a try. I’m glad I did!

Would I make this again?: Yes, these were really tasty. Next time I’ll try making them larger and softer, but really, I’m happy with the crispy version too.

Pamela will have the recipe on her blog next week, or look on page 76 of Baking: From My Home to Yours.

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33 comments

  1. I made these this week too, loved them! Yours look great!


  2. I love these soft and chewy but I think they would taste great crunchy with milk. I’m glad you guys liked them!


  3. I didn’t put the pepper in mine either.

    I also put just a scant bit of ginger in mine, and made up for it with cinnamon.

    They were wonderful.


  4. Your cookies look great! I am really excited to make these!!! I’m glad you enjoyed them!


  5. A little pumpkin will soften them right up. I underbaked my regular ones and they are very chewy, but not crisp. Great cookie!


  6. Your cookie looks wonderful. I but the black pepper in mine but couldn’t really taste it. I didn’t use fresh ginger either just the powder. I thought they were delicious and have found it difficult to stop eating them.


  7. Glad you liked them. They look great!


  8. I purposely underbaked mine so they would stay soft and chewy. And now, the sad part is, they are all gone.


  9. Mine were crisp on the outer edges and chewy in the center. Yours looks great!


  10. Well these just look perfect Jill! Glad you modified it to your tastes – that’s what’s important! These WERE good and easy to make – they are definitely a “do again” for me. Nicely done this week!


  11. Im going to make these next and I was planning on leaving the pepper out too..that sounds gross to me! Your cookies look great and Im glad your man liked them! Mine won’t unless I dip them in chocolate!


  12. I just baked these up! loved them. Yours look great


  13. Your cookies look great! Next time, I would try the black pepper. It adds an interesting note, but you certainly don’t get PEPPER in your bite.


  14. Isn’t it nice to have an updated ginger snap recipe? I’m making these again for Christmas. Glad you enjoyed!


  15. you have to try them w/the black pepper! it’s really good πŸ™‚


  16. I am looking forward to making this one as I havent baked with molasses before. Your cookies look great!


  17. I loved all the spice in these. Yours look delish and perfect for this time of year.


  18. That looks like a perfect cookie. I’ve heard nothing but good things about these. I always err on the side of small when I make cookies, so it’s good to know not to this time.


  19. I like the idea that you can bake these up the way you like, crispy or a little chewy. I am looking forward to making these now, too.


  20. Your cookies look incredible!!!! And I am excited about making them…gingersnaps are always SO good!!!


  21. Your cookies look delicious!
    I know I am going to love these cookies when I make them next week:)


  22. I can’t wait to make these, they sound (and look) so good!

    Thanks for your kind comments about my kitty. We really miss her.


  23. Well done Jill! I’m glad you enjoyed them… and that your hubby did too! LOL


  24. Aren’t you glad you made these? I thought they were wonderful. Haven’t posted mine yet (running dreadfully behind), but they are certainly worth a repeat in my book.


  25. These look great Jill – I’m up with these next week.


  26. They look great! I added a couple of grinds of fresh black pepper, and couldn’t really tell that it was there.


  27. These look awesome. I love spice cookies.


  28. Hello! Thanks for baking the cookies with me. I’m glad you liked them. Mine turned out big and soft and so delicious! Yours look wonderful.


  29. Wow, your cookie looks perfect! Are they that easy to get them so well-rounded? I love gingersnaps so I’ll be making these next week! =)


    • I was surprised how they were so perfectly round! I rolled them into balls and pressed them down and they spread evenly.


  30. I might have to give these a try for Christmas. We like chewy cookies so I will take notes on making them chewy. Your cookies look great!


  31. These were really good. Love spicy molassas. On my Christmas cookie gift list too


  32. when you make them bigger, watch them CAREFULLY!! they will still be slightly light and look a bit un-done. mine were just right at 10 mins.

    yours look yummy and sparkly πŸ˜‰



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