This recipe for Christmas Kentucky spice cookies comes from a friend named Alison.  She was my neighbor while I lived near Seattle, Washington in 1988.  We both had young children, so shared playtime, mom-time, and of course recipes!  The cookie has a very unique texture from the molasses – nice and chewy!  The combination of spices really makes this cookie one of the most popular additions to my cookie trays!  They are dipped halfway in melted white almond bark, which gives them amazing eye appeal, and the idea that they may have been dusted with snow!  You can make these with an egg, (which I prefer) or eggless by replacing the egg with 1/4 c of water.

I also like to dip them in red and green sugar for Christmas time – although the original recipe used regular granulated sugar.  The crackled surface makes them absolutely beautiful, no matter what color of sugar you use.

Recipe:

1 3/4 c granulated sugar
1/2 c unsalted butter, room temp
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp allspice
1 tsp salt
1 Tbsp baking soda
1 egg (for an eggless version, you can delete the egg, and replace it with 1/4 c water)
1/2 c dark molasses
2 1/2 c flour
granulated sugar, or colored sugar for coating balls
24 oz white almond bark, or white candy melts

Preheat oven to 350.  (makes about 5 dozen cookies).  Prepare cookie sheets with parchment paper.  Set aside.

Cream butter, sugar, spices, salt, and baking soda.  Add egg (or water) and mix.  Add molasses, blend well.  Mix in flour gradually.  Dough should be of pie dough consistency.  CHILL DOUGH for at least 1 hour.

Using a small ice cream scoop, shape into small balls, and roll in sugar on 1/2 of the ball only.  This will prevent the bottom from burning.  Place on prepared cookie sheets, sugar side up, about 2″ apart – cookies will spread a bit.

Bake for 7-8 minutes, watching closely.  ** They are done when they are slightly PUFFY, and lightly browned.  Cool.  They will flatten a bit and crack a little as they cool.

Melt the white almond bark in a microwave 30 seconds at a time til melted and smooth.  Dip 1/2 of each cookie into the melted chocolate, and shake off excess.  Return to parchment paper to cool completely.

These will last for 2 weeks in the refrigerator, or will freeze nicely for about 3 months.