Spicy Molasses Cookies with Cinnamon Chips

yields: 8 dozen
Prep Time: 20 Min
Chill Time: 2 Hr 0 Min

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Ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup molasses
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp fresh ginger, minced
  • 2 1/4 cups flour
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp ground clove
  • 1/2 tsp cayenne
  • 1/4 tsp Kosher salt
  • 1/4 tsp nutmeg
  • 1/8 tsp ground coriander
  • 1/8 tsp cardamom
  • 1/8 tsp white pepper
  • 10 oz cinnamon baking chips
  • 1 cup turbinado sugar

Preparation

In a large mixing bowl, beat together butter and sugars until fluffy. Beat in molasses, egg, vanilla and ginger. In a separate bowl, combine flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, coriander, cardamom and white pepper. Gradually add to the butter mixture and mix well. Mix in cinnamon chips. Cover and refrigerate about 1 1/2 hours or until easy to handle.
 
Preheat oven to 350 F. Roll dough into 1-inch balls and roll in turbinado sugar. Place 3 inches apart on parchment-lined baking sheets. Bake 8 to 10 minutes, or until just set. Cool 2 minutes on pans before removing to wire racks to cool completely. Store in airtight container.

Additional Tips

Cinnamon baking chips are a seasonal item, found in the baking aisle.

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