Currant and Molasses Spice Cookies – a delicious recipe with unsalted butter, sugar, unsulfured molasses, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the molasses.
2
Into the bowl sift together the flour, the baking soda, the salt, and the spices, beat the dough until it is combined well, and stir in the currants.
3
Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide.
4
Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
5
Preheat the oven to 350F.
6
Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly buttered baking sheets.
7
Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are pale golden.
8
Transfer the cookies to racks and let them cool.
888
kcal
Calories
65
g
Fat
72
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 sticks (3/4 cup) unsalted butter, softened, 1/2 cup sugar, 1/3 cup unsulfured molasses, 2 cups all-purpose flour, and more.
Yes, Currant and Molasses Spice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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