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–+ servings
250ml bottle of Allspice Infused Olive Oil for meats and desserts
Garden Infuzions

Old-Fashioned Molasses Cookies with Allspice Olive Oil

Soft, chewy molasses cookies get a cozy Garden Infuzions twist from allspice olive oil, brown sugar, ginger, cinnamon, and that old-fashioned crackly sugar top.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon finely ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup Garden Infuzions Allspice Infused Olive Oil
  • 3/4 cup packed dark brown sugar
  • 1/3 cup unsulfured molasses
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar for rolling

Equipment

  • 2 Mixing bowl one medium and one large
  • 1 whisk for dry and wet ingredients
  • 1 rubber spatula for folding the dough
  • 2 baking sheet lined with parchment paper
  • 2 sheets Parchment paper prevents sticking and helps even baking
  • 1 cookie scoop 1 1/2-tablespoon size recommended
  • 1 wire cooling rack for cooling cookies

Method
 

Instructions
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, black pepper, and salt until evenly combined.
  3. In a large bowl, whisk the Allspice Infused Olive Oil, brown sugar, and molasses until glossy and smooth.
  4. Whisk in the egg and vanilla until the mixture looks thick and fully blended.
  5. Add the dry ingredients to the wet ingredients and stir with a sturdy spatula just until no dry flour remains.
  6. Scoop the dough into 1 1/2-tablespoon portions, then roll each portion into a ball.
  7. Roll each dough ball in granulated sugar and place on the prepared baking sheets about 2 inches apart.
  8. Bake one sheet at a time for 9 to 10 minutes, until the edges are set and the centers look slightly puffed with crackled tops.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Repeat with the remaining dough and serve once the cookies are soft, chewy, and fully set.

Notes

The dough should be soft but scoopable. If it feels too sticky to roll, let it rest at room temperature for 10 minutes so the flour can hydrate before shaping. Pull the cookies when the centers still look slightly soft; they finish setting as they cool.

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