I know I said that the Mexican Hot Chocolate Cookies were my baby. But now I have a new baby and it’s these Chewy Molasses Cookies. At first I was worried that I wouldn’t love the Mexican Hot Chocolate Cookies as much once I posted these, but it turns out there’s enough love in my heart for both. My heart grew, as did my waistline.
When I first started baking a few years ago, I was very focused on decorating sugar cookies, cakes, etc. I wanted everything to be super-fancy. So when my husband described to me a cookie he liked from his childhood that was spicy, chewy and brown I was like, meh. I didn’t think a cookie that humble would ever make my socks go up and down. As usual, I was wrong.
These cookies are so delicious. And because I use my handy dandy cookie scoop, they come out completely round and uniform, thus fulfilling my need to make everything annoyingly perfect. Both the dough and the cookies keep well and they are sturdy enough to ship. These are always in my Christmas cookie boxes. I’ve added a little white pepper to the traditional flavors of cinnamon, ginger and clove. I like the extra heat and it makes them taste somehow more Nordic, which is one of my high-level goals in life: Make everything more Nordic. If you don’t have or don’t like white pepper, just leave it out. 1/8 teaspoon makes it just a hint spicy, 1/4 teaspoon is Viking Princess level.
- Do let this chill at least a couple of hours, preferably overnight. If the dough is too warm the cookies will get too flat and brown unevenly.
- Use a cookie scoop if you have it. Precision amounts of dough make the cookies bake evenly, and the scoop makes that precision easy-peasy.
- The tops should be cracked when you take them out of the oven, but the spaces between the cracks should still look moist.