Molasses Refrigerator Cookies

Referred to as slice-and-bake, icebox or refrigerator cookies, recipes such as these are convenient as they can be made ahead, even frozen. Then, just slice-and-bake as needed. Full of warm spices, these sweet treats are a great way to welcome the cooler fall season. 

Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
   
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract.
   
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
    
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.
    
    
    

Recipe without photos . . . Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract. 
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.