New This Month

Chocolate-Drizzled Spice Cookies

1

Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.

  • Yield: Makes about 9 1/2 dozen

Ingredients

  • 4 3/4 cups all-purpose flour
  • 2 tablespoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup molasses
  • 14 ounces semisweet chocolate, finely chopped

Directions

  1. Into a large bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Starting on low speed and increasing to high, beat until mixture is light and creamy, about 2 minutes; scrape down sides of bowl once with a rubber spatula.

  2. Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.

  3. Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.

  4. Preheat oven to 350 degrees. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.

  5. Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.

  6. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.

Cook's Notes

Cookies can be stored in airtight containers, layered with pieces of waxed or parchment paper, for up to three days at room temperature.

Reviews Add a comment

  • Justine2008
    1 NOV, 2008
    basketpam- I have tried contacting Martha Stewart Office but seems not to work.. Would you mind asking if they could add a glossar/ index of all the recipes just for it to be easier to scroll or look through and copy! Thank you. =D
    Reply
  • Justine2008
    1 NOV, 2008
    Has anybody tried the recipe with 2 tsb? I'm sure it's wrong but just incase?
    Reply
  • MS10707126
    22 SEP, 2008
    For anyone printing this recipe, beware, ingredients are wrong. It does NOT take 2 TABLESPOONS of baking soda for these cookies, it should be 2 TEASPOONS. I have written Martha Stewart's office THREE times and they corrected part of it but not the baking soda. I am highly disappointed in this bunch of people who are supposed to be top quality professionals. I expected better, you should too. They even wrote back to say it was corrected. WRONG!
    Reply
  • gr8fulme
    17 SEP, 2008
    I'm sure these cookies would have no problem being frozen in their log shape. I've done it with other slice and bake type cookies, as well as, any cookie recipes that require refridgeration before baking. I do it to save time when baking Christmas Cookies. Mix them up, shape them if needed, wrap them in plastic wrap and toss them in the freezer usually 2-3 weeks before you want to bake them. Defrost them in the fridge or to the recipe requirements for chilled dough, follow the recipe and bake.
    Reply
  • anniequinn
    17 SEP, 2008
    thank you patcash
    Reply
  • Alison
    17 SEP, 2008
    Hi, I work at Martha Stewart. We've corrected the amount of salt to only be 3/4 teaspoon, but the 2 tablespoons baking soda is how the recipe was printed. The changes will be reflected shortly. Thanks, Alison
    Reply
  • patcash
    17 SEP, 2008
    anniequinn , when you Google the Apple recipe, click on the second one not the first. The first gives you strange gobbleygook. : )
    Reply
  • 1950cookielady
    16 SEP, 2008
    Annie, Google the recipe name, Apple Phyllo Cornucopieas, and choose the first entry. The entire recipe and quantities will be displayed for you.to copy and paste in MS Word.
    Reply
  • anniequinn
    16 SEP, 2008
    Sorry to be off topic but does anybody know how to email the Martha staff about fixing links. I'm trying to look at the Apple Phyllo Cornucopias recipe and nothing legible comes up. I thought I'd cut and paste into MS Word but can't make out quantities needed.
    Reply
  • KDND
    16 SEP, 2008
    I've made these too when they were originally "Pumpkin Spice Cookies." They're a great addition to desert at Thanksgiving time or any fall type festivity. For those of us who have a super sweet tooth, I would decorate some of them with Cream Cheese Icing and maybe some sanding sugars. Very good cookie. They're a staple in my house.
    Reply