Candy Lasses: Molasses Cookies with Peppermint Recipe

If you’re on the hunt for a festive treat that brings together warm, cozy spices and the refreshing zing of peppermint, you’ve absolutely got to try the Candy Lasses: Molasses Cookies with Peppermint Recipe. These cookies are the perfect balance of chewy molasses goodness with a delightful crunch and sparkle thanks to crushed candy canes, making every bite feel like a holiday celebration in your mouth. Whether you’re baking for friends, family, or just treating yourself, these cookies have a way of spreading cheer that’s hard to beat.

Ingredients You’ll Need

Getting started with Candy Lasses: Molasses Cookies with Peppermint Recipe is a joy because the ingredient list is refreshingly straightforward yet packed with flavors that create a beautifully textured and aromatic cookie. Each element plays a crucial role, from the warming spices to the sweet molasses and the bright peppermint crunch.

• 2 cups flour: The foundation of the cookie, providing structure and chewiness.
• 1 teaspoon baking powder: Helps the cookies rise just enough for a tender bite.
• ½ teaspoon salt: Balances sweetness and enhances all the other flavors.
• ½ teaspoon cinnamon: Adds a gentle warmth and holiday smell.
• ½ teaspoon nutmeg: Brings a subtle nutty spice that complements the molasses.
• ¼ teaspoon ginger: Offers a hint of zing to brighten the spices.
• 2/3 cup butter: Makes the cookies rich and tender with a wonderful mouthfeel.
• ¼ cup brown sugar: Adds depth and a slight caramel note.
• ¼ cup white sugar: Balances sweetness and helps with crisp edges.
• 1 egg (room temperature): Binds everything together and adds moisture.
• 2 ½ tablespoons molasses: The star of the show, giving the signature chewy and robust flavor.
• ½ cup crushed candy canes (about 7): Brings peppermint flavor and a delightful crunch throughout the cookie.
• 1 stick salted butter: Used for the frosting to make it rich and creamy.
• 2 cups powdered sugar: Sweetens and thickens the frosting to perfect spreadability.
• 1 ½ teaspoons vanilla: Adds a smooth, fragrant note to the frosting.
• 1 tablespoon milk: Adjusts frosting consistency, making it luscious and easy to spread.
• 2-4 candy canes (crushed): Finishing touch for the frosting with extra peppermint crunch and sparkle.

How to Make Candy Lasses: Molasses Cookies with Peppermint Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl. This blend of spices infused in the flour mixture ensures every bite bursts with that classic molasses cookie warmth.

Step 2: Cream Butter and Sugars

In a large bowl or stand mixer, cream together 2/3 cup butter with the brown and white sugars. Beat for about 2 minutes until the mixture is fluffy and well combined, scraping the sides to keep it smooth. This step is crucial for a light, tender cookie texture.

Step 3: Add Egg and Molasses

Now, add the room-temperature egg and molasses to your butter and sugar mixture. Beat on high until there are no lumps — this luscious combination brings that rich, deep flavor that defines the cookie.

Step 4: Incorporate Crushed Candy Canes and Dry Mix

Crush about 7 candy canes finely using a food processor or rolling pin. Add the crushed candy canes and your dry ingredients all at once, mixing until just combined. Be gentle here to keep the cookies tender while distributing the peppermint crunch evenly.

Step 5: Scoop and Bake the Cookies

Line a baking sheet with parchment paper or a silpat. Using a 2-inch cookie scoop, drop the dough balls onto the sheet spaced about 2 inches apart. Bake in a preheated 350°F oven for 11 to 14 minutes, pulling them out once the shiny top fades – this indicates perfect doneness.

Step 6: Cool the Cookies

After baking, transfer the cookies to a wire rack after a couple of minutes to cool completely. This ensures they set properly and become manageable for frosting.

Step 7: Make the Peppermint Frosting

While the cookies cool, cream one stick of salted butter in a large bowl until soft. Gradually add powdered sugar, vanilla, and milk, mixing well until the frosting is smooth and spreadable. Adjust milk or sugar as needed to reach the perfect consistency.

Step 8: Crush Candy Canes for Topping

Finely crush 2 to 4 more candy canes. These will add a festive sparkle and bold peppermint flavor to your frosting finish.

Step 9: Frost and Decorate

Once cookies are completely cool, spread the frosting on top and immediately sprinkle with crushed candy cane pieces. For a twist, you can mix the crushed peppermint directly into the frosting before spreading to create a swirled effect. This final step is what truly makes Candy Lasses: Molasses Cookies with Peppermint Recipe a standout treat.

How to Serve Candy Lasses: Molasses Cookies with Peppermint Recipe

Garnishes

For an extra festive touch, add a single whole mini candy cane or a small peppermint stick on the side of your serving plate. A light dusting of powdered sugar can mimic a snowy sparkle, making your presentation irresistible.

Side Dishes

These cookies pair beautifully with a hot cup of spiced chai tea, creamy hot chocolate, or even a glass of cold milk. Their rich texture and bold peppermint flavor complement warm, cozy drinks perfectly, creating a comforting treat moment.

Creative Ways to Present

Stack your frosted cookies into towers tied with red and white twine for gift-giving or party displays. Alternatively, arrange them on a festive platter surrounded by fresh pine sprigs or holly berries for a holiday centerpiece that delights both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Candy Lasses in an airtight container at room temperature for up to 2 or 3 days. This short window is best to preserve their freshness and the crispness of the peppermint pieces.

Freezing

You can freeze unbaked cookie dough balls wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time. Alternatively, freeze fully baked, cooled cookies layered between parchment paper to maintain their texture.

Reheating

To enjoy your cookies warm, pop a few in the microwave for about 10-15 seconds. This melts the frosting slightly and refreshes that chewy softness, making each bite feel freshly baked all over again.

FAQs

Can I use light molasses instead of regular molasses?

Yes, light molasses will work fine but expect a slightly milder flavor. Regular or robust molasses gives the cookies a deeper, richer taste that many prefer for this recipe.

What’s the best way to crush candy canes?

The easiest method is to place candy canes in a sealed plastic bag and gently crush with a rolling pin. A food processor works well too but watch closely to avoid turning them into powder.

Can I make these cookies gluten-free?

You can substitute regular flour with a gluten-free all-purpose flour blend, but results may vary. Look for blends that include xanthan gum for the best texture.

How spicy are the cookies?

The spice level is mild and warming rather than hot. The combination of cinnamon, nutmeg, and ginger creates a cozy flavor profile that’s balanced with sweet molasses and cool peppermint.

What if I don’t want to make the frosting?

The cookies are delicious on their own without frosting! The peppermint within the dough still shines through, giving you a simpler, less sweet version of Candy Lasses: Molasses Cookies with Peppermint Recipe.

Final Thoughts

Making Candy Lasses: Molasses Cookies with Peppermint Recipe is truly a joy, whether for a festive holiday gathering or just because you’re craving a cozy, cheerful treat. The blend of spicy molasses dough with the invigorating crunch of peppermint candy canes creates a cookie that’s as delightful to make as it is to eat. Give this recipe a try—you might just find your new seasonal favorite to share and savor year after year!

Print