Bready or Not: Chewy Molasses Cookies
These Chewy Molasses Cookies are perfect holiday cookies. They are loaded with warm spices, with just the right hit of sugary icing.
These are not massive cookies. They are dangerously bite size, the cookie chewy with the icing forming a pleasant sweet crunch.
Note that the dough needs to be made ahead of time so that it can chill for at least an hour, but up to a few days is fine. You can also freeze the dough, if desired.
Modified from Centennial Kitchen Fall Baking 2021.
Bready or Not: Chewy Molasses Cookies
Equipment
- small cookie scoop or spoon
- parchment paper
- spoon
Ingredients
Cookies
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 cup brown sugar packed
- 1/3 cup molasses
- 1 large egg room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Icing
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon clear vanilla extract
- 3 Tablespoons half & half or milk
Instructions
- In a large bowl, beat together the butter and brown sugar until fluffy. Add the molasses and egg.
- Gradually mix in the flour, baking soda, pumpkin pie spice, and salt. Make sure everything is combined. Wrap in plastic wrap and chill for anywhere from an hour to a few days.
- Preheat oven at 325 degrees. Line baking sheet with parchment paper.
- Use a small cookie scoop or spoon to dole out dough onto pan. Flatten each ball slightly; they won’t spread much.
- Bake for 10-11 minutes, until set with a crackling top. Let cool a couple of minutes, then transfer to a rack to completely cool.
- Once the cookies are cool, combined the icing ingredients. Glaze should be thick but spreadable. Coat the back of a spoon and transfer that to the top of a cookie, spreading to evenly coat. Cover cookies until icing is used up; the amounts should be a close match. Let them set for an hour for the icing to solidify, then pack into a sealed container.
OM NOM NOM!
Bready or Not Original: Earl Grey Shortbread Bars
Whether you are coping with cold weather right now or psychologically easing into winter (something I know well from my time in Arizona), these Earl Grey Shortbread Bars will make you feel warm and cozy. Also, caffeinated.
These bars are dense, soft, and a touch crumbly, the flavor of warm spice throughout. The drizzle of glaze adds sweetness and prettiness.
The tea flavor is quite strong here–it actually seemed to get bolder after a day–so the 1/4 cup amount is best made for people who like Earl Grey. I used Bigelow bags, but the amount of tea likely varies across brands. If you want a milder flavor, use less tea.
Bready or Not Original: Earl Grey Shortbread Bars
Equipment
- 9×13 pan
- spice grinder or mortar and pestle
- wax paper or plastic wrap
- heavy glass or other weight
- piping bag or freezer bag
Ingredients
Dough
- 1/4 cup Early Grey tea leaves about 4-5 Bigelow bags
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups unsalted butter (4 sticks) room temperature
- 2 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
Instructions
- Preheat oven at 350 degrees. Line a 9×13 baking pan with aluminum foil and apply nonstick spray or butter.
- Use a spice grinder or a mortar and pestle to grind the Earl Grey leaves down a bit more, but not fully to powder. Move the tea to a medium bowl and stir with the flour and salt.
- In a large bowl, beat the butter until fluffy. Gradually add the confectioners’ sugar, followed by the vanilla. Beat until smooth. Gradually beat in the flour mixture to incorporate.
- Dollop the dough into the prepared pan. Use a piece of wax paper or plastic wrap to spread out the dough, then use something like a heavy glass to evenly compress the dough into the pan.
- Bake until shortbread is firm with golden edges, about 40 to 45 minutes. Cool in pan on rack.
- After the pan comes to room temperature, mix the glaze ingredients. Transfer them to a piping bag or to a freezer bag. Snip the corner to pipe the glaze in stripes over the pan. Let set for an hour, then use foil to lift contents onto a cutting board to slice into bars.
- Store in sealed container at room temperature. Bars will keep for an least 2 days.
OM NOM NOM!
Bready or Not Original: Raspberry Frangipane Loaf Cake
This Raspberry Frangipane takes a little work, but the result is gorgeous and absolutely delicious. This is a great special occasion treat–and it’s easy to make a day ahead!
Layer cakes get a lot of the attention and fuss, but I think loaf cakes need more love. They can be stunning, too. This one certainly is. It contains homemade frangipane, one of my favorite things, and is convenient to make year-round by using frozen raspberries.
As this loaf does involve some labor, I found it simplified things to prepare it over two days. Day 1: make frangipane and chill it. Day 2: make loaf and glaze. Day 3: serve to my husband’s co-workers.
I found the cake kept beautifully, wrapped, for up to 4 days after baking.
Bready or Not Original: Raspberry Frangipane Loaf Cake
Equipment
- 8×4 loaf pan
- parchment paper
- nonstick spray
- kitchen shears
Ingredients
Frangipane
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup almond flour sifted
- 1/4 cup white sugar
- 2 Tablespoons all-purpose flour
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1/2 teaspoon almond extract
Batter
- 1 1/4 cups frozen raspberries
- 1/2 cup unsalted butter (1 stick) room temperature
- 1 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups all-purpose flour plus 1 Tablespoon
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup full-fat vanilla Greek yogurt or plain Greek yogurt
- 2 Tablespoons sliced almonds
Glaze
- 1 cup confectioners’ sugar
- 1 Tablespoon half & half or milk
- 1/2 teaspoon clear vanilla
Instructions
Frangipane
- Frangipane can be made immediately before the batter or prepared a day in advance.
- In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract. Stir until combined. Cover with plastic wrap pressed to the top, and place in fridge until ready to use.
Loaf
- Preheat oven at 375 degrees. Cut parchment paper to fit inside an 8×4 loaf pan like a sling extended up both long sides. Spray inside of pan with nonstick spray, then spray parchment.
- Use kitchen shears to break frozen raspberries into pieces of various size, measuring out 1 1/4 cup total. Stash raspberries back in freezer until ready to use.
- In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time followed by the extracts.
- In another bowl, sift together the 1 3/4 cups flour, baking powder, and salt. Gradually mix dry ingredients into the wet, mixing alternatively with the yogurt. Scrape the bottom of the bowl to make sure everything is combined.
- Fold the frangipane into the batter.
- Pull out the raspberries. Toss them with the remaining tablespoon of flour. Set aside 1/4 of coated berries for the top; fold the rest of the berries into the batter.
- Spread batter in prepared pan, evening out the top. Sprinkle reserved raspberries on top, followed by the sliced almonds.
- Bake for 20 minutes. Reduce oven temperature to 325 degrees. Continue to bake until the top is golden and the inside registers an interior temperature over 200 degrees, which will be about another 40 minutes. (Total baking time will be between 55 minutes and 1 hour 5 minutes.) If the loaf is looking brown early on, cover with a small piece of foil.
- Let cool in pan about 20 minutes, then use the parchment sling to lift the loaf onto a rack to completely cool.
Glaze
- Once the loaf is completely cool, mix the glaze. It should be fairly thick; add a touch more confectioners’ sugar if needed. Drizzle over loaf so that the top is covered with glaze dripping down the sides.
- Give the glaze at least 30 minutes to set before cutting into the loaf, or wrap loaf to serve later or the next day. Loaf will keep well, wrapped at room temperature, for up to 4 days.
