A version of this recipe appears on the back of the jars of Grandma's and Brer Rabbit molasses, and for good reason. These chewy, crinkly, spiced sugar cookies are the perfect showcase for what molasses can do. Like brown sugar, molasses gives a firm chewiness to cookies and adds a rich, caramelized sweetness. I love all the warm spices, too—they are excellent for cold weather. —Posie (Harwood) Brien
butter, at room temperature
molasses (not blackstrap!)
2 1/4 cups
1 1/2 teaspoons
cinnamon (I use Saigon cinnamon)
turbinado sugar, for coating
In This Recipe
In a large bowl or stand mixer, cream the butter and sugar together until pale and fluffy. Add the molasses and egg and beat until incorporated, stopping to scrape down the bowl now and then.
Add the rest of the ingredients except for the turbinado sugar and mix until just incorporated. Put the dough in the refrigerator and chill for at least 30 minutes.
A bit before you're ready to bake, preheat the oven to 375° F. Scoop the dough in tablespoon-sized balls, and roll each one in sugar, then place on a parchment-lined sheet (you need the parchment; they will stick!). Leave at least 2 inches between each cookie.
Bake for 8 to 12 minutes. Remove from the oven when the cookies are golden brown all over (the edges will be considerably darker but that's okay as long as they aren't burnt). Let cool on the sheet until firm enough to move to a baking rack to finish cooling.