Chip Mom’s Kitchen #16: Molasses Spice Cookies

- Posted November 26th, 2014 by

The chill is back in the air, my friends and Thanksgiving (at least here in the US) is just around the corner!  While most folks dive straight for the pumpkin pie and whipped cream, I thought I’d bring something new to the family table this holiday….

Molasses Spice Cookies

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Just a bit of a twist on an old favorite. Some intense chopping is what gives this recipe a bump up to Apprentice!

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1 cup (200 g) granulated sugar
3/4 cup (180 g) butter, softened
1 large egg
1/4 cup (60 mL) unsulfered molasses
1 3/4 cup (210 g) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/4 tsp (1.25 mL) ground cloves
1/4 tsp (1.25 mL) salt
2 cups (340 g or 1 pkg) White Chocolate Chips
1 cup (150 g) finely chopped walnuts

A thank you nod to “The Metric Kitchen” for helping me find all of these conversions!

Musical Accompaniment:

Because there weren’t any thanksgiving themed albums released that I was aware of, and let’s face it… this album is delicious!

Illustrated Guide:

Let’s get straight to the nut cuttin’… mincing… chopping.  Whatever.  You’re gonna chop the crap outta those walnuts. Most packages of walnuts do not come finely chopped.  You get a rough chop if you’re lucky.  This is going to be the most time-consuming part of the cookies.

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To get a good even fine chop, make sure you are cutting from multiple direction and gathering your nuts back together pretty regularly.  Also, don’t try to chop everything at once, as that will lead to what is technically known as “a big friggin’ mess”.  I portioned my walnuts into six small piles before grabbing my kitchen knife.

 

 

Next you’re going to want to beat your sugar and butter together in a large bowl.  Keep on beating it until everything is smooth and creamy (giggity).

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Add your egg and your molasses and beat everything smooth once again. Go ahead and set this aside for now.

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In a smaller bowl, combine your flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add this mixture to your wet ingredients.  I usually try to add about 1/4 at a time, fully incorporating the flour in between.

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Now for spooning (who doesn’t like a good spoon session?).  Mix in your package of white chocolate chips and set your bowl in your fridge for about 20 minutes.  Cooling the mixture will help you shape it in a bit.

 

 

 

Roll the dough into 1 inch (3 cm) balls and then roll in the walnuts.  Once your balls are coated (*snicker*), place them on an ungreased baking sheet.  Bake for 9 – 11 minutes at 375*F or 190*C.  I baked mine for 10 minutes and the edges were crunchy and the middle was chewy.20141125_205945

I was surprised at how delicious these were, as I’m not usually a fan of walnuts. However, once the nuts were toasted, the warm crunch was a welcoming texture among the gooey, sweet, spicy cookie.

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Enjoy my friends!  I invite you to come on over to the Chip Mom Facebook page to share your successes, challenges, and recipes.  And remember, Mama loves you!

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