Spiced Molasses Cookies

Freshly baked curry molasses cookies.

These cookies are crispy, chewy, subtly spicy, and addictive. My take on an old time Holiday favorite, and a spin on the traditional ginger molasses cookie. Sonoko Curry Powder works its magic in these, adding depth of flavor and warmth. 

They can be made from scratch or with the help of our pre-measured cookie mix. Hope you enjoy them as much as we do!

YIELD 36 Cookies

INGREDIENTS

For the cookie dough:

• ¾ cup butter, melted

• ¼ cup Molasses

• 1 whole egg

• 1 bag “Cane Sugar” OR

  • 1 cup granulated sugar

• 1 bag “Dry Ingredients” OR

  • 2 cup all purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 3 ½ teaspoons Sonoko Curry Powder

  • 1 teaspoon ground cinnamon 

  • ⅛ teaspoon ground clove

To roll the cookies in:

• 1 Bag “Cookie Topping” OR

  • 1 cup brown sugar 

  • 1 teaspoon Sonoko Curry Powder

PREPARATION

1. Line cookie sheets with parchment paper.

2. In a large bowl combine “Cane Sugar” pouch contents, melted butter, molasses, and egg. Place the “dry ingredients” pouch contents in a medium bowl and whisk to combine.

3. Add dry ingredients to the butter mixture and stir until well combined.

4. Cover the dough and chill it in the refrigerator until it hardens, about 1 hour.*

5. When you are ready to bake, preheat the oven to 350 degrees.

6. Scoop out dough with a tablespoon measuring spoon and roll into 1 inch balls.

7. Place the “cookie topping” pouch contents in a small bowl and combine with a fork. Roll each ball of dough in the mixture until lightly coated. Place cookies on a parchment-lined baking sheet about 2” apart and gently flatten each into a disc using the bottom of a glass or jar.

8. Bake for 9-13 minutes, rotating the tray half-way through. If you would like a chewier cookie, bake cookie closer to 8-9 minutes. For a crispier cookie, bake for 12-13 minutes. Cookies should still be slightly soft in the center and puffy. They will firm-up and deflate as they cool. Cool for about five minutes and then remove from the cookie sheet and continue cooling on a rack.

9. Bake for 8-9 minutes, rotating the tray half-way through. Cookies should still be slightly soft in the center and puffy. They will firm-up and deflate as they cool. Cool for about five minutes and then remove from the cookie sheet and continue cooling on a rack.

*At this point, your unbaked cookie dough can be formed into logs, wrapped tightly in plastic or foil, and refrigerated or frozen for later use. If baking dough from frozen add an extra minute to the total oven time.

Recipe developed in collaboration with Daniela Swamp.