Moravian Spice Cookies
These crispy spice cookies are addictive to say the least. Rolling the dough out super thin gives them a wonderful snap and the combination of spices and sweet molasses makes them the perfect holiday treat to share with friends and family.
“To achieve a good snap and extra crisp cookies, the dough needs to be rolled out thin enough that you can begin to see through it. Think lose-leaf paper thin”
Living in North Carolina, Moravian spice cookies have always been apart of the holidays for me. These traditional cookies are a super thin and crispy ginger spice and molasses snap. You will not be disappointed if you add them to your Christmas cookie line up this year.
To achieve a good snap and extra crisp cookies, the dough needs to be rolled out thin enough that you can begin to see through it. Think lose-leaf paper thin. Since the dough is so thin you may get air bubbles in them as they bake. To prevent this you can place another cookie sheet on top of the cookies during baking. The bubbles don’t bother me and they don’t effect the texture or flavor of the cookies. So, I skips this when baking my cookies.
Moravian Spice Cookies
1/4 cup light brown sugar, packed
1/2 teaspoon baking soda
a pinch salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup molasses
1/4 cup shortening
2 cup all purpose flour, plus more for rolling
Line two cookie sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the sugar, baking soda, salt and spices. Then, set aside.
In a small sauce pan over medium heat, heat the molasses until it just begins to bubble. Then, remove from heat and add in the shortening. Mix together until the shortening has completely melted.
Add the molasses mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar mixture to the molasses and beat for 30 seconds. Then, while still mixing gradually add in the flour. Mix until a stiff dough forms.
Roll the dough into a disk, cover and refrigerate until firm (about 30 minutes). Meanwhile, preheat the oven to 375 degree F.
On a generously floured surface, using a small amount of dough at a time, roll out your dough very thin. We are talking REALLY THIN. When you begin to be able to see through the dough your in good shape. It will take some effort to roll it out thin enough but the dough will puff up when baked so the thinner the better. Cut out shaping using your desired cutter and transfer to your prepared cookie sheet. You may want to use a bench scrapper to help move your cookies without misshaping them.
Bake the cookies one tray at a time for 6-7 minutes, rotating the pan half way through. Let cool on the baking sheet then transfer to a wire rack.
