Molasses Spice Cookies with Caraway Seeds have sweet and savory old-fashioned appeal.
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- ¼ cup unsulphered molasses
- 1 large egg
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground caraway
- 2 teaspoon whole caraway seeds
- ¼ teaspoon kosher salt
- turbinado sugar (as needed for rolling)
Using a hand-mixer, cream the butter and sugar together in a large bowl until pale and fluffy. Add the molasses and egg and beat until well-incorporated, stopping to scrape down the bowl now and then.
In a medium bowl sift together flour, baking soda, ground ginger, and ground caraway. Stir in caraway seeds and salt; mix until just incorporated. Using a rubber spatula, beat the dry ingredients into the wet ingredients in 3 additions, scraping down the sides as you work. Once mixed, place the dough in the refrigerator and chill for at least 30 minutes.
Meanwhile, place oven racks in top and center positions then heat oven to 375° F.
Use a 1 ½‑inch scoop to form the dough into tablespoon-sized balls, and roll each one in turbinado sugar. Place the balls on a parchment-lined sheet, leaving about 2 inches between each cookie.
Bake in the heated oven until golden brown, about 8 to 10 minutes, rotating the baking sheets halfway to ensure even browning. Remove from oven and cool the cookies on the baking sheets for a few moments, then move them to a rack to cool completely.