Page 42 - Valley Table- Winter 2025

Last
Call
z Molasses Spice Cookies
Makes about a dozen large
cookies
Everything Nice
When it’s cold and dreary outside, baking with pumpkin spice,
molasses, and brown sugar is a surefire way to warm both body
and soul. These scrumptious molasses spice cookies from Rebecca
Turnbull, chef/owner of Little Star Pastry in Croton-on-Hudson,
work like magic every time.
INGREDIENTS
1 cup (2 sticks) butter, at room
temperature
1 ¾ cups dark brown sugar
1 tsp molasses
¾ tsp baking soda
¾ tsp salt
1 egg
1 egg yolk
2 tsp vanilla
3 cups all-purpose flour
1 tsp pumpkin spice blend
INGREDIENTS FOR SUGAR/
SPICE MIX:
¼ cup white sugar
¼ cup raw sugar
¼ tsp salt
2 Tbsp pumpkin spice blend
PREPARATION
1. In a stand mixer with a paddle
attachment or with a hand
mixer, cream butter, brown
sugar, molasses, baking soda,
and salt until light and fluffy.
2. Add eggs and vanilla while
the mixer is still running on
medium speed. Scrape down
the sides of the bowl and mix
again to make sure everything is
evenly mixed and no chunks of
butter remain.
3. Add the flour and spice blend
to the mixer on low, mix until
just fully incorporated. Don’t
over mix! Finish mixing by hand
with a spatula to make sure
there aren’t any remaining sugar
or butter pockets.
4. Prepare the sugar/spice mix:
In a bowl, combine white sugar,
raw sugar, salt, and pumpkin
spice blend.
5. Scoop the dough into balls
slightly bigger than a golf ball.
Give them a roll through the
spice mix. Let dough balls rest
in the fridge for an hour.
6. Preheat the oven to 350°F.
Bake for 15-20 minutes. You’ll
know the cookies are done
when they have a matte finish
on top and start to crack on
around the edges.
40 Valley Table | December 2024 – February 2025
PHOTO COURTESY OF LITTLE STAR PASTRY