"Enough spice in those bitches to take down a bear. A grown bear. A grown, man of a bear."
I wanted to make a molasses/spice cookie the other day, and looking around I couldn't find anything that I really wanted to do or deal with. Spice cookies can be complicated jerks. I've had too many that don't have the heft or chew that I want, the kind that I call "Rest Stop Cookies" for some reason, because once I found some under a bench and ate them. Those "Spice Cookies" were called hamburger wrappers and an empty cigarette carton.
But really, because I have some sort of connection between rest stops, old ladies giving out free coffee and cookies from a tin and asking for money for the Shriners or something. Little stale but still soft cookies with hard, white icing that has a chalky sweetness. Shove some in your mouth now, a few in your coat pockets for later. Steal your little sisters', too.
So these cookies happened when I added molasses to the basic recipe I use for chocolate chip/chunk and similar cookies. Like, "Oh, now we have spice cookies." I think this is how lots of things happened. Global warming and various viruses, too. I think they're really good, a nice step up for regular spice cookies. Like Spice Cookies got a three-tiered Jessica McClintock dress for Prom. Crushed velvet bodice. Gold Lame skirt.
Don't put these cookies in your eyes.
Spice Cookies with Orange-Nutmeg Glaze
1 stick softened butter
1 cup dark brown sugar, packed
¼ cup molasses
2 cups AP flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
Preheat oven to 300 degrees.
In a large mixing bowl, cream together butter and sugar until light brown and fluffy. Add egg, salt and molasses and mix until combined. Sift in flour, baking powder, cloves, nutmeg and cinnamon and mix just until the dough comes together. Using a small cookie scoop, or a tablespoon, scoop dough into small balls around 1 ½ inches in diameter and roll in granulated sugar. Place in a parchment lined baking sheet, press down lightly on the surface of each cookie with middle and index fingers to flatten slightly and bake for 10-12 minutes, until cookies are set and a light brown. Cool on the baking sheet for three minutes, then remove to a rack to cool completely.
When cool, glaze cookies, though this is completely optional.
¾ cup powdered sugar
2 tablespoons heavy cream
1 teaspoon (about ¼ of) freshly grated orange zest
¼ teaspoon grated nutmeg
1 teaspoon vanilla extract
1 tablespoon freshly squeezed orange juice
Pecan halves (optional)
Sift powdered sugar into a bowl, and add the rest of the ingredients. Stir well to combine, then drizzle or spread over cooled cookies. Top each glazed cookie with a pecan half, if desired.