Well hello there! It’s been a while hasn’t it? No cookies, no photography tips, just empty internet space. Well, I’m here to fix that today – with cookies!
Fall calls out for homemade cookies and my first batch out of the oven is usually my double chocolate chip cookies, but this autumn I’ve been craving some scrumptious, soft, chewy, spicy ginger molasses cookies. And these ones have a treat inside – they’re stuffed with molasses kisses!
Ok, I know… molasses kisses are the Halloween candy that gets left behind. You either love or hate them. Well, actually, most people hate them. But I love them. They are my favouite of all the non-chocolate candies. That’s right. I’m a freak.
But fan or not, this is a great way to use them up. The recipe is adapted from a recipe on the Crosby Molasses blog. I have a weakness for ginger cookies and I started thinking about how to take them up a notch. Well, how about stuffing them with stuff?? That instantly elevates a cookie’s status in the cookie world.
So I chopped up some Molasses Kisses and stuffed them inside. I wasn’t sure how it would work but they turned out really well. Soft, chewy, with a perfect spice ratio. And the molasses flavour goes up a level with the addition of the kisses. A few leaked, as usually happens with stuffed cookies. Let them cool on the cookie sheet and pick them off and enjoy the chewy toffee!
And, if you love ginger cookies, you will definitely want to check out my attempt to recreate the giant ginger cookies from Starbucks. They’re great with a big mug of Earl Grey tea!
- 1½ cups plus 1tbsp flour
- 1¼ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tbsp cocoa powder
- ½ cup butter (you can sub margarine)
- ½ cup packed brown sugar
- ¼ cup fancy molasses
- 1 tsp baking soda
- 1½ tsp boiling water
- 15 molasses kisses cut in half (30 pieces)
- ¼ cup sugar for rolling
- Preheat oven to 325F
- Beat together butter and brown sugar until fluffy
- Add molasses and beat until combined
- Sift together flour, ginger, cinnamon, cloves, nutmeg and cocoa in a medium sized bowl and whisk till combined
- In a small bowl dissolve baking soda in the boiling water
- Combine half the flour mixture with half the butter/sugar mixture
- Mix in baking soda/water mixture
- Add the remaining flour mixture
- Chill for 30 minutes (you can skip this but I found it much easier to roll the dough after chilling)
- Flatten a tbsp of dough in your palm, lay a molasses kiss piece on the dough and then wrap the dough around it and roll the dough into a ball between your palms
- Roll the ball of dough in the granulated sugar until it's coated
- Place on a parchment or silpat covered cookie sheet
- Bake for approx 18 minutes or until cookies start to flatter and "crackle" on top. Watch for oozing toffee as another sign they're done
- Let cool on cookie sheets for 10 minutes and then gently remove with your hands on to a cooling rack (this will help if there's any toffee oozing out)