Spiced Christmas Cookies
These deliciously spiced molasses cookies combine rich molasses (or black treacle) with warming winter spices for the perfect soft cookie.
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Servings: 40 cookies
Calories: 140kcal
Equipment
- large mixing bowl
- weighing scales
- measuring spoons
- Electric Whisk
- 2 Baking sheets
- Baking parchment or silicone baking mat
Ingredients
- 225 g salted butter
- 170 g light soft brown sugar
- 300 g molasses or black treacle
- 1 medium egg
- 2 teaspoon bicarbonate of soda
- ½ cup boiling water
- 1 tablespoon vanilla extract
- 650 g plain flour (all purpose flour)
- 1 teaspoon cream of tartar
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Cream together the butter and brown sugar until light and well combined. Blend in the molasses (or use black treacle if you can't find molasses) and the egg.
- Dissolve the bicarbonate of soda in the boiling water and add to the mixture then stir through the vanilla extract.
- Meanwhile sift together the remaining dry ingredients in a separate bowl then add gradually to the wet mixture. Continue mixing and it will come together into a soft dough.
- DO NOT SKIP THIS STEP: Cover the bowl and place the cookie dough into the fridge for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 160C/140CFan/320F. Line the baking sheets with baking parchments or use a silicone liner.
- Roll out the dough on a floured surface to 1 cm (½ inch) thickness. Cut to shape using a cookie cutter, and place on the lined baking sheet.
- Bake the cookies for 15 minutes. They will puff up in the oven and settle again once rested.
- Remove from the oven, place on a wire rack and allow to cool.
- OPTIONAL: Once the cookies have cooled completely you can decorate the cookies with some cookie icing.
Notes
The dough will be warm and very soft and sticky, so it is important to allow the dough to chill prior to rolling it out. Place in the refrigerator for at least 2 hours or overnight.
These cookies are best eaten the day after they are baked as the flavour develops.
This recipe makes a large ball of cookie dough. You can half the dough, using some to bake fresh cookies, and freezing the second ball to make fresh cookies another day.
Easy Cookie Icing:
You can decorate the cookies as I've done here by making a simple powdered sugar cookie icing. Combine 200g/2 cups icing sugar (powdered sugar) with some cold water.
Add the water to the sugar a teaspoon at a time until you reach a thick icing consistency. You don't want the icing to be too thin or it will run right off the cookie. You can also add food colouring if you wish.
Place the icing into an icing bag and decorate your cookies.
Nutrition Facts
Spiced Christmas Cookies
Amount Per Serving
Calories 140
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 167mg7%
Potassium 148mg4%
Carbohydrates 22g7%
Sugar 9g10%
Protein 1g2%
Vitamin A 145IU3%
Calcium 24mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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