These hazelnut molasses spice cookies may look understated and almost overbaked, but if you look closely, they’re studded with small chunks of hazelnut and pack a flavorful punch. Cinnamon, ginger, and cloves make them reminiscent of a gingerbread cookie but without the spicy bite. Thin and crispy, rich and buttery, and not too sweet, they’re a perfect complement to tea time.
Note, the dough needs a few hours in the fridge to firm up, so make sure to leave enough time for that.
Hazelnut Molasses Spice Cookies
Makes about one hundred 2 1/2 inch cookies
(from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies)
My notes are in [ ] below.
1 2/3 cups (7.5 ounces) unbleached all-purpose flour
1/2 cup (2.5 ounces) raw hazelnuts, skin left on
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 pound (2 sticks) unsalted butter, slightly softened
3/4 cup (5.25 ounces) sugar
1/4 teaspoon slat
1/2 teaspoon vanilla extract
1/4 cup light unsulfured (but not blackstrap) molasses
- Put the flour, hazelnuts, and baking soda into a food processor and process until the nuts are finely ground. Stir in the cinnamon, ginger, and cloves until well combined.
- In a mixer bowl, combine the butter, sugar, salt, and vanilla, and beat until fluffy.
- On low speed, beat in half of the flour mixture followed by all of the molasses. Add the remaining flour and beat until just blended.
- Shape the dough into a cylinder about 14 inches long and 1 3/4 inches in diameter lengthwise on an 18-inch-long sheet of wax or parchment paper. Wrap tightly. Refrigerate until firm enough to slice, 2 to 3 hours or overnight.
- Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.
- Grease cookie sheets or line them with parchment paper. [I always use parchment paper because it makes for easier clean up.]
- Cut slices 1/8 inch thick from the cylinder. [Make sure the dough is evenly sliced so the cookies bake up evenly and are done at the same time.]
- Place the slices about 1 1/2 inches apart on the lined or greased cookie sheets.
- Bake for 7-12 minutes [the original recipe indicated 10-12 minutes, but my cookies were done by 7-8 minutes so make sure to keep an eye on them.], until golden grown with darker edges [my cookies darkened quickly, so again, make sure to keep an eye on them and check to see how dark the bottoms are too.]. Rotate the pans from top to bottom and from front to back halfway though the baking time. The cookies will puff up and then settle down before they are done.
- For lined pans set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing.
Note: Cookies can be stored in an air tight container at room temperature for up to one week.