These cookies are a little more laborious than my preferred cookie recipes but it is totally worth it! I’ve never made button or thumbprint cookies but I thought I’d give it a try! I was super pleased with the way that these came out! Normally, molasses and other liquid sweeteners like honey have a tendency to spread the dough as it bakes and it can create really moist but very flat cookies. These cookies are fantastic and moist but hold their shape very well. I think they’re really cute and they’d make a great cookie for a holiday cookie exchange once we don’t have to worry about covid-19.
The trick here is the two-hour chill in between making the dough and baking it. It may be tough to wait if you’re impatient like me but I found that taking a nice long walk made the two hours pass by in a breeze! The cookie also uses two different kinds of sugar, brown and turbinado or raw sugar. The difference is that the “raw” sugar comes in large, golden crystals that the dough is rolled in at the end to create a distinctive “sparkle” on the outside. Rolling them in the “raw” sugar is an easy way to give them a little pizzaz. This “raw” sugar is available in most grocery stores in the baking aisle, you just may have to hunt for it a little bit. I also filled these cookies with two different fillings. If you look closely at the pictures, there’s a slight color difference that gives it away. For about half, I used leftover chocolate ganache from my Chocolate Cake recipe from a couple weeks back. For the other half, I used the filling from the recipe. Below, I’ve doubled this amount because the original recipe amount only filled half of my cookies… They’re easy to overfill so go easy on the filling at first, you can always go back in and refill if needed. I hope that you find this recipe as delectable as I did and happy baking!
Spiced Molasses Chocolate Buttons Recipe
For the Dough
- 195 grams (1 1/2 cup +2 tablespoons) All Purpose flour
- 35 grams (6 tablespoons) unsweetened cocoa
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 142 grams (10 tablespoons) unsalted butter, at room temperature
- 106 grams (1/2 cup packed) dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 85 grams (1/4 cup) molasses
- 100 grams turbinado sugar to coat
For the filling
- 57 grams (1/3 cup) bittersweet chocolate (I used semisweet chocolate chips and it seemed to not be too sweet)
- 28 grams (2 tablespoons) unsalted butter, chopped into smaller pieces
- 1/2 teaspoon molasses
- Sift together the flour, cocoa, cinnamon, baking soda, salt, ginger, and all spice in a medium bowl.
- Beat together butter, sugar, and vanilla until light and fluffy in a separate, large bowl. Beat in the egg until well mixed then add and mix in the molasses.
- In two additions, mix together the dry and wet ingredients in the larger bowl until well-blended. Scrape the bowl then refrigerate the dough in the bowl for two hours. To retain the moisture, cover with cling wrap.
- When ready to bake, line two baking sheets with parchment paper and preheat the oven to 350F.
- Pour turbinado sugar onto a plate or bowl. Using a tablespoon scoop, scoop and portion the dough into balls. Roll in the sugar until covered completely. Place on the baking sheet about 1 1/2 inch apart. (They spread while baking but not by much)
- Bake until set around the edges but still soft in the middle, 10 or 11 minutes depending on the strength of your over. Remove from oven and using a spoon, create a deep indent in the middle of each cookie. Return the cookies to the oven and bake 5-6 minutes more. Remove from the oven and let the cookies cool on the pans on a wire rack.
- To make the filling, place the chocolate and butter together in a small microwave safe bowl and microwave in thirty second intervals until melted. Mix well between intervals (I have a terrible microwave and it only took me a minute to melt it) Once melted and mixed together, stir in the molasses.
- Transfer the filling to a ziplock bag or a pastry bag. Snip a corner off the ziplock bag and fill each cookie. Let sit at room temperature until the filling is firm. Enjoy!