These are my favorite cookie of the entire year. There’s something distinctly holiday-cookie-ish (it’s a term, really) about them, but sometimes I make them in Spring, Summer and Fall just because I love them so much.
They are perfectly chewy chocolate/molasses/spice treats that go just as well with a glass of milk as apple cider with rum.
They’re easy enough to make, but you do need a heavy stand mixer to get the dough worked together.
But they’re totally worth the effort. These cookies never disappoint.
4 c flour
2 Tbsp unsweetened coco powder
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 c butter at room temperature
1 c granulated sugar + 1/4 cup for rolling
1 c light or dark molasses
1. Mix flour, coco powder, baking soda, ground cinnamon, ground cloves and salt together in a bowl and set aside for now.
2. Beat butter and sugar together until fluffy (about 6 minutes). Add molasses and beat until creamy.
3. Turn mixer to low and add dry ingredients slowly.
4. When dough is fully mixed, divide in half and set out on wax or parchment paper. Flatten to about 1 inch thick and refrigerate for for 2 hours to 2 days. (I like to slide it in a large ziploc bag.)
5. Once chilled, heat oven to 375 degrees. Shape dough into roughly 1 inch balls and roll in reserved sugar until dough is fully coated. Place 2 inches apart on cookie sheet and bake for 10 minutes.
Makes roughly 4 dozen.