Wednesday, December 2, 2015

Fancy Cookies: Molasses Spice Cookies with Orange Drizzle

Molasses and spice remind me of my grandmother. She introduced me to traditional gingerbread cake - straightforward with lots of molasses and ginger topped with a bit of whipped cream. The cake was one of her favorites. Growing up in Appalachia her family often used molasses, rather than sugar, in confections, as a pancake topper, even to sweeten coffee.

These cookies are inspired by those flavors. The drizzle of orange glaze adds brightness and complements the cookie's cinnamon and ginger. They're not too fancy (or, fussy as grandma said of overly done baked goods), but they are tasty and pair well with a cup of coffee or tea. Grandma would've approved!

Start by creaming butter and sugar until fluffy.

Mix in egg and molasses.

Mix in combined flour, baking soda, spices and salt. Batter will be thick.

Using a small dasher or teaspoon, place dough on lined cookie sheet.
Bake 7 minutes. Cool 1 minute on baking sheet
before removing to a rack to cool completely.

Combine drizzle ingredients. Using a teaspoon, lightly drizzle over cookies.

Soft, spiced cookies topped with sweet orange glaze. 

Molasses Spice Cookies
makes about 2 1/2 dozen cookies

2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1/4 cup molasses

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger and salt. With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

Using a 1-inch dasher, scoop dough onto parchment lined baking sheet. Bake 7 minutes. Cool 1 minute on baking sheet. Transfer to racks to cool completely.

Orange Drizzle
1 1/2 cup confectioners sugar
grated zest of 1 orange
4-5 tsp milk
Combine sugar and zest. Add enough milk to make icing easy to drizzle. Using a teaspoon, drizzle over cooled cookies. Allow icing to harden before storing.

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