Tested till perfect Molasses Sugar-and-Spice Icebox Cookies

Molasses Sugar-and-Spice Icebox Cookies

Turbinado sugar is raw light brown sugar with a delicate molasses flavour. You can also dip the tops of the cookies in turbinado sugar before baking for a sparkly finish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

  • rating starrating starrating starrating starrating star
  • Portion size 60 cookies


  • 1/3 cup 1/3cupbutter, softened
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 1egg yolkegg yolks
  • 2 tbsp 2tbspfancy molasses
  • 1/2 tsp 1/2tspvanilla
  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspground ginger
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspground allspice
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupturbinado sugar
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In large bowl, beat butter with sugar until fluffy; beat in egg yolk, molasses and vanilla. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Stir into butter mixture in 2 additions.

Divide into thirds. Place each on waxed paper; using paper as support, roll into 1-inch (2.5 cm) diameter logs. Wrap and refrigerate until firm, 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks.)

Sprinkle turbinado sugar on waxed paper; unwrap logs and roll in sugar. Cut into 1/4-inch (5 mm) thick slices; place, 2 inches (5 cm) apart, on parchment paper–lined or ungreased baking sheets. Freeze until firm, about 15 minutes.

Bake in 350°F (180°C) oven until bottoms are browned, about 10 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 32 pro 0 total fat 1g sat. fat 1g
carb 5g fibre 0 chol 6mg sodium 39mg

% RDI:

iron 1 vit A 1 folate 3
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