Molasses cookies have an origin that dates back to colonial times, when molasses was used as a common sweetener due to its easy access and affordable price. This type of cookie is very popular in the United States and Canada, especially during the Christmas season, thanks to its spicy and sweet flavor that evokes family traditions and winter festivities. In Latin America, although not all regions have an exact recipe for molasses cookies, the use of molasses is common in various preparations, and in some countries, similar variations can be found with names that highlight local ingredients or cultural influences, such as "molasses cookies" or simply "spiced cookies." In other regions, these cookies are often related to ginger and spice flavors, like the famous "ginger snaps" in English.
They are characterized by their slightly crunchy texture on the outside and soft on the inside, with an intense aroma due to the combination of spices like ginger, clove, and pepper. Their name in Spanish is simply "galletas de melaza," although they are sometimes called "biscuits" or "bizcochos," depending on the country, but always preserving the sweet and spicy essence that defines them.
How to Make Molasses Cookies
Preheat the oven to 190 °C (375 °F) with the rack in the center.
Sift together the flour, sugar, salt, baking powder, ginger, cloves, and pepper.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk and molasses until completely combined.
Make a well in the center of the flour mixture and add the milk and molasses mixture.
Using a fork, stir the mixture until it almost comes together.
Gently bring the smaller dough particles together with your finger.
Transfer the dough to a lightly floured surface and shape it into a flattened circle about 15 cm (6 inches) in diameter and 2 cm (3/4 inch) thick.
Cut the dough into circles with a 5 cm (2-inch) cookie cutter.
Gently press together the excess dough and cut out several more cookies.
Press together the remaining excess dough one more time and cut out one additional cookie.
Place the cookies on a baking sheet lined with parchment paper.
Generously brush the surface with cream.
Bake until golden, 24-26 minutes.
Place the cookies on a wire rack to cool slightly.
