There’s a brief moment, when biting into the best molasses cookies, that time stops and the spicy darkness explodes around you. Or at least there is with these spice packed, deeply dark molasses bombs.
Blooming the spices in the hot brown butter makes them all the more potent. (Double the ginger for a super bomb.) If you can marshal the patience, these cookies are even better the day after they’re baked.
These can be mixed in a food processor or by hand, though I prefer to do it by hand.
Molasses Spice Bombs
283g a/p flour
10g baking soda
3g ginger powder
2g ground cardamom
170g unsalted butter
120g white sugar
115g dark molasses
56g egg (1)
50g raw or Turbinado sugar for rolling cookies
Melt butter over low heat in a small saucepan. When the butter is melted, increase the heat to medium. Stirring constantly with a wooden spoon or heat-safe silicon spatula, allow the butter to foam. When small brown flecks appear in the butter and it starts to smell like toasty things, remove immediately to a heat proof bowl. After five minutes, add the spices to the hot butter and stir to combine.
While you wait for the butter to cool, combine the flour, baking soda, and white sugar in a mixing bowl. Beat the egg with the salt and then beat in the molasses. Once the butter has cooled enough not to burn at the touch, whisk it into the egg and molasses.
Pour the egg and molasses mixture into the dry ingredients and stir to completely combine. Knead lightly into a smooth ball, wrap in plastic wrap, and chill for at least two hours before baking.
Preheat oven to 350º and prepare two cookie sheets with at least four sheets of parchment paper, cut to size. Place racks in the middle of the upper- and lower-third of your oven.
Using a round teaspoon measure scoop out general balls and line up on parchment with two inches between cookies. Once they’re all scooped, lightly roll each ball between your palms to even and smooth it, then dip the top into the raw sugar before placing firmly on parchment.
Baking two racks at a time, the cookies need a total of twelve minutes in the oven. Rotate them between the racks and turn the cookie sheets 180º half way through the baking time. Cool on racks and store in an airtight container at room temperature for up to two weeks.