Chewy Molasses Spice Cookies | Guest Recipes | Nigella's Recipes | Nigella Lawson
The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer.
Keywords
- Autumnal
- Christmas
- Winter
- Comfort
- Nibbly
- Sociable
- Sweet
- Nut Free
- Guest Recipe
Ingredients
- 3¾ cups (17 oz) all-purpose flour
- 1 tablespoon (0.63 oz) baking soda
- 2½ teaspoons ground ginger
- ½ teaspoon finely ground black pepper
- ½ teaspoon ground allspice
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- 1½ sticks (6 oz) unsalted butter (melted and cooled to room temperature)
- packed 1½ cups (10.6 oz) dark brown sugar
- 2 large eggs (3.5 oz / 100g liquid weight) at room temperature
- ½ cup (5.6 oz) unsulfured molasses or black treacle
- 2 teaspoons (0.33 oz / 9g) apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup turbinado sugar (for rolling)
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