Cookies is one of those baked goodies that never go out of style specially during the holidays. When I saw the recipe for this cookies I was completely joyful. This cookies are chewy and a bit spicy; just enough to warm you a bit during this cool days. I love them with a cup of hot cocoa! Once you try them you’ll fall in love with them too. Plus they make a great homemade gift.

Like many of the Food Bloggers out there I follow a great group of them. It’s a special joy when I find another great food blogger that I can follow and learn lots from. This next cookie recipe was adapted from Kathleen founder of Gonna Want Seconds. Go and check her out, she’s super talented!


Molasses Spice Cookies

(recipe adapted from Gonna Want Seconds)


2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed  (I used light brown sugar)
1/2 cup granulated sugar
1/3 cup raw sugar (coarse sugar) for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses


Preheat oven to 375°F. Line a baking shet with parchment paper.

In a medium bowl, mix dry ingredients and set aside.

Then beat the butter with the sugars together until until light and fluffy, about 3 minutes. 

Add egg, vanilla extract, and molasses. Beat until combined, just a couple of seconds. Scraping down sides of bowl with a rubber spatula. 

Add dry ingredients and beat at low speed until just combined.

Place coarse sugar in a shallow bowl.

Scoop out dough in about 2 tablespoon balls.  Roll balls in sugar and place on prepared sheets, spacing them about 2 inches apart.

Bake for 9 minutes or until the outer edges of the cookies begin to set and centers are soft and puffy (the inside of the cracks will still look raw).

Don’t over bake these cookies! Cool cookies on sheet for about 5 minutes, then transfer to wire racks to completely cool. 

A tip from Kathleen: These cookies stay nicely chewy for a few days if kept in an airtight container.