A cross between a gingerbread cookie and a molasses cookie, these are wonderful. The spices remind us of the holidays. Once baked, they're thick and chewy. Sliced almonds add a little crunch.

Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.But with so many varieties ― light versus ...

Preparation. Cookies Step 1. Whisk 5¼ cups (656 g) all-purpose flour, 1 Tbsp. ground cinnamon, 2 tsp. ground ginger, 1½ tsp. ground cloves, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher ...

Put cookie balls on parchment (or silicone mat), arranging with enough space so you can gently press down on each to spread them out. Bake for 10 to 12 minutes. Transfer to wire racks and let cool ...

1 teaspoon ground ginger. 1/2 teaspoon ground allspice. 1/2 teaspoon kosher salt. 1/4 teaspoon ground cloves. 1 cup packed dark brown sugar. 3/4 cup unsalted butter, room temperature ...

Ingredients1 1/2 sticks salted butter, at room temperature, plus more for greasing 3/4 cup light brown sugar, packed 2 teaspoons vanilla extract 1 large egg 1/3 cup blackstrap molasses 2 1/4 cups ...

From light to blackstrap, sulfured to unsulfured, the large variety of molasses options can be confusing. And one type will make your treats "frankly inedible." ...