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Christmas Crack Cookies with Plum Cakery

Christmas Crack Cookies with Plum Cakery
The Baby Cubby is SO excited to feature this recipe and post written by Alexia Halland from Plum Cakery! Her creations are not only gorgeous but delectable as well! Alexia is also one of the sweetest (no pun intended ;) ) people that we know. If you're looking for a wonderful cookie recipe, don't pass this one up from Alexia! She may call them Molasses Spice Cookies, but my family definitely refers to them as Christmas Crack Cookies because of how amazing they are. Enjoy! You would think after making thousands of Christmas Cookies for my Cookie Gift Boxes I would get sick of making cookies. But the truth is, even after being up until insane hours of the night trying to get all of my orders done for the following day, I still have a strong passion for baking, especially Christmas Cookies and these guys in particular!  My Husband's absolute favorite cookie that I make are these Molasses Spice Cookies. I almost always have a bag of cookie dough balls (you must do this! Simply scoop cookie dough, put it in a sheet pan and freeze, and once frozen out into gallon ziplock bags and bake off whenever you need something sweet!) in our freezer so we can bake them whenever we want. My daughter who is 18 months has taken quite the liking to them as well always asking for a "tookie".
These cookies are the best because they are soft and chewy and have a little crunch from the coarse sparkling sugar. The spice is just perfect too. I think they are best right out of the oven but my husband likes them best the next day or so after they are baked. I use them in my Cookie Gift Boxes and they are a favorite of my customers too! I hope you enjoy making them with your family! Here is the recipe!
Molasses Spice Cookies
Preheat oven to 375 degrees. Prepare flat baking sheets with parchment paper or I prefer to use Silicon Baking Mats.
1/3 cup (2 1/3 ounces) granulated sugar
2 1/4 cups (11 1/4 ounces) unbleached all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/4 teaspoon salt
12 Tablspoons (1 1/2 sticks) softened butter
1/3 cup (2 1/3 ounces) packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup dark molasses
*sparkling coarse sugar for coating, about 1/2 a cup. (This can be ordered online or craft stores will have small containers of it. Sometimes the grocery store too! If you can't find it, regular granulated sugar will be fine.)
1. Make sure the oven rack is to the middle position. I only bake one cookie sheet at a time, just so you can make sure they come out perfectly. Put the sparkling coarse sugar in a shallow bowl.
2. Sift the dry ingredients together, flour, baking soda, spices and salt into a medium bowl, set aside.
3. In a standing mixer with the paddle attachment, cream the butter and sugars on medium high until light and fluffy, about 3 minutes. Decrease speed to medium-low and beat in egg yolk and vanilla. Incorporate and slowly add the molasses. Scrape down the sides of the bowl and make sure all ingredients are incorporated.
4. Add the flour and dry mixture to the batter, half of it first, mix and then the other half. Give the dough a final stir to ensure that there are no flour pockets, but be careful not to over mix. Scoop cookies with a small cookie scoop. Roll each cookie in the coarse sparkling sugar. I bake 12 cookies at one time on a baking sheet. Bake for about 9-10 minutes. The cookies will look slightly under-baked between the cracks but will be PERFECT once they cool.
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