Spiced Molasses Snap Cookies
Molasses and fall spices come together to create a perfectly spiced snap cookie!
Equipment
- Stand Mixer
- Cookie Sheets
- Medium Cookie Scoop
Ingredients
- 3/4 cup unsalted butter softened or vegan butter sub
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup molasses
- 1/4 cup 2% milk or vegan milk sub
- 1 tsp vanilla extract
- 2 & 1/4 cups all-purpose flour or bobs red mill gluten-free baking flour
- 2 tsp baking soda
- 1 & 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp salt
Instructions
- In a small to medium bowl whisk flour, baking soda, salt, and spices, set aside.
- Preheat oven to 350°. Line 2 cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream butter, brown sugar and granulated sugar until light and fluffy. Then beat in the molasses, milk, and vanilla extract.
- Gradually beat flour mixture into creamed mixture.
- Using a medium cookie scoop creat rounded dough balls. Place 2-in. apart on parchment linned baking sheets. Slightly smoosh down with your hand.
- Bake 10-15 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Notes
If you like a chewy cookie you can swap out the milk for 1 egg or flax egg.
For a less crunchy cookie bake for 10 mins
For a very crunchy cookie bake for 15 mins
Stays fresh in an airtight container for up to 2 weeks.