Molasses Sugar-and-Spice Icebox Cookies Molasses Sugar-and-Spice Icebox Cookies

Author: Canadian Living

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.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: January 2009



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 facts Per cookie: about

  • Sodium 39 mg
  • Protein trace
  • Calories 32.0
  • Total fat 1 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 1.0
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Molasses Sugar-and-Spice Icebox Cookies