Recipe for crisp molasses cookies with caramel cinnamon glaze; This molasses cookie is similar to a gingersnap, and the glaze is made with cinnamon chips and caramels.
A friend and I decided to join a diet challenge recently. And then this happened… crunchy molasses cookies with creamy cinnamon caramel glaze.
Do you have any idea how hard it is to diet AND be a dessert blogger? It practically impossible.
Me: How am I supposed to diet with THESE in the house?
Friend: What. Are. THOSE?!!
I knew she would approve, because she kind of has a thing for caramel lattes. I’m partial to dark chocolate cocoa with those tiny little dehydrated marshmallows. I just loved this cookie when it took the form of gingerbread last winter. It was excellent with the dark chocolate cocoa I had for breakfast.
Which probably explains why I’m dieting now.
This time around, I left out all the spices except the cinnamon. I wanted something less spicy, still crunchy and with that yummy rich molasses flavor. The glaze just really took it over the top.
And I’m well aware that spring isn’t really the traditional time for molasses cookies. But I’m bucking the system, fighting the MAN, getting wild and crazy and eating molasses cookies any time I darn well want to.
I make no apologies.
I could start drinking eggnog any minute now.
And can we just talk about the creamy-dreamy evil genius that is cinnamon chips? They make everything better. Adding cinnamon chips to melted caramel is so deliciously tempting and diet-busting.
I will admit that this glaze turned out a touch thinner and stickier than I anticipated. The cookies that were glazed and then stored for a day got a little soft on the glazed parts.
I recommend glazing right before serving.
Any non-glazed cookies will store for quite a long time in an air-tight container, but the glazed cookies will definitely need wax paper to sit on, and a life span of not more than a day or two.
Which is only a problem if you’re on a diet!
Cinnamon Chip Cookies
- ½ cup butter
- ½ cup brown sugar
- 1 egg
- ½ cup molasses
- 1 tsp. salt
- 2 tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. baking powder
- 2¾ cups flour
- 1 cup cinnamon chips
- 20 light caramels
- 6 T. milk
- Cream butter and sugar. Add eggs and molasses and mix well.
- Add salt, cinnamon, soda, and baking powder, and mix well.
- Add flour, and mix until combined.
- Wrap dough tightly in plastic wrap and chill 1-2 hours.
- Roll dough to ¼-inch thickness. Use cookie cutters to cut shapes. Place on baking sheet, and bake at 350 degrees for 14-15 minutes.
- Meanwhile, unwrap caramels and place in a saucepan. Add milk and cinnamon chips, and cook and stir over medium heat until completely melted and smooth.
- Dip baked and cooled cookies into glaze.
If you enjoy this recipe, you might also enjoy:
Oatmeal Molasses Pumpkin Cake with Caramel Glaze from Mom Foodie
Chocolate Molasses Cake with Salted Caramel Buttercream from Always with Butter
Cinnamon Chip Caramel Molasses Cookies from Little Bitty Bakes