Cinnamon-Orange Molasses Cookies
The dough for these cookies is firm, making it ideal to cut out in shapes.
- Yield: Makes about 30
Source: Martha Stewart Weddings, Winter 2007
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 tablespoon finely grated orange zest
- 1 large egg
- 2 tablespoons unsulfured molasses
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
Whisk together flour, cinnamon, baking soda, and salt.
Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy. Beat in egg, molasses, honey, and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.
Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to 1/8 inch thick. Cut out desired shapes, and space 2 inches apart on parchment-lined baking sheets.
Bake cookies for 6 minutes. Remove sheets and tap firmly on counter to flatten cookies. Return to oven, rotating sheets from front to back, and continue to bake until crisp and lightly browned, about 6 minutes more. Let cool slightly on sheets, then transfer cookies to wire racks to cool completely.