Bloggers for Sandy Hook: Molasses Honey Ginger Cookies


I read about the Bloggers for Sandy Hook day of support on The Tasty Fork earlier this week. The tragedy there just a week ago is still hard for me to wrap my mind around. While I will never fully understand what the people who lost their children, friends and loved ones are going through, I can let them and everyone else who reads this know that they are in my thoughts.

This recipe is adapted from Glorious Treats. When I started baking, I realized I didn’t have all of the ingredients so I improvised. Everyone loved the results. It would be perfect with a cup of chai. For instructions on making the box pictured, click here.

Molasses Honey Cookies

Molasses Honey Cookies
adapted from Glorious Treats

6 cups all-purpose flour
1 Tablespoon baking powder
3 Tablespoons pumpkin pie spice
¼ teaspoon ground black pepper
1 cup unsalted butter
¾ cup molasses
¼ cup honey
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract

In a large bowl, gently stir together flour, baking powder, and pumpkin pie spice. Set aside.

In a large bowl, beat butter until smooth.  Add brown sugar, molasses, honey, eggs and vanilla.

Gradually stir in the dry ingredients until fully incorporated.

Divide the dough into 3 pieces, and flatten into rounded disk (about 1½” thick).  Wrap dough in plastic wrap and refrigerate for at least 3 hours or freeze for 1½ hours.

When dough has chilled, preheat oven to 350 degrees.  On a lightly floured surface, roll the dough out to ½” thickness.  Cut into desired shapes.  Place cookies at least 1” apart on a baking sheet lined with parchment paper.  If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.

Bake for 9-12 minutes (depending on the size of cookies).  Cool slightly on cookie sheet. Move to a cooling rack to cool completely.


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