She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you’ll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram @thewhiskedawaykitchen.
a little bit about the recipe
Warm spices, rich molasses, and a crackly sugar crust make these Spiced Molasses Cookies irresistible. With their perfect balance of chewy centers and crisp edges, they’re a nostalgic treat that fills your kitchen with the cozy aroma of cinnamon, ginger, and cloves. The perfect addition to any holiday baking list!
ACTIVE: 20m
INACTIVE: 2h 20m
TOTAL: 2h 40m
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directions
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
Beat in the egg and molasses until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
Cover the dough tightly and chill in the refrigerator for at least 2 hours.
Preheat the oven to 375°F and line baking sheets with parchment paper.
Scoop the dough into 1-tablespoon (20 gram) portions, roll into balls, and coat each in granulated sugar.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake for 6–9 minutes, or until the edges just begin to brown.
Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
expiry
Store in an airtight container at room temperature for up to 5 days.
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
