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    Spiced Molasses Sugar Cookies

    clock-icon30 minutes
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    Pixicook editorial team

    Deliciously spiced cookies with the rich flavor of molasses, perfect for the holiday season or any time you crave a sweet and spicy treat.

    Ingredients for Spiced Molasses Sugar Cookies

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    units in
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    serves
    24 peoplechevron
    serves
    24 peoplechevron

    All Purpose Flour

    cups

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    Ginger Powder

    tablespoons

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    Ground cinnamon

    teaspoons

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    Baking Powder

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Ground Allspice

    teaspoons

    Substitute chevron-down

    Unsalted Butter, room temperature

    cups

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    Molasses

    cups

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    Granulated Sugar

    cups

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    Large Eggs

    each

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    Vanilla Extract

    teaspoons

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    Coarse Sugar, for rolling

    cups

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    How to Make Spiced Molasses Sugar Cookies

    1. Dry Ingredient Mixture

    Whisk together flour, ginger, cinnamon, baking powder, salt, and allspice in a large bowl.

    2. Creaming the Butter

    In a separate bowl, beat butter, molasses, and granulated sugar with an electric mixer on medium-high until light and fluffy, about 5 minutes. Scrape down the bowl.

    3. Incorporating Eggs and Vanilla

    Add eggs one at a time, fully incorporating each before adding the next. Beat in vanilla extract. Scrape the bowl.

    4. Combining Dry and Wet Ingredients

    Gently mix in the dry ingredients on low speed until just combined.

    5. Chilling the Dough

    Refrigerate the dough for 30-45 minutes until it's firm enough to handle.

    6. Preheat and Prep

    Preheat the oven to 325°F (163°C) and line a baking tray with parchment paper.

    7. Rolling in Sugar

    Shape heaping tablespoons of dough into balls, then roll them in coarse sugar. If the dough softens, chill for an additional 10-15 minutes.

    8. Baking

    Place sugared balls 2 inches apart on the prepared tray. Bake for 12-15 minutes, until cookies are puffed and golden brown at the edges.


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