Moravian Cookies
User Reviews
5
Moravian Cookies
Description
This recipe produces Moravian Cookies by blending brown sugar, butter, and dark molasses into a warm syrup, to which baking soda dissolved in boiling water is added. Flour mixed with ground cloves, ginger, and cinnamon is incorporated last, forming a stiff dough. After an overnight refrigeration period to let the dough rest and flavors meld, it is rolled out on a floured board as thin as possible—thin enough to see through—before cutting into small shapes. Baking at a low heat of 275°F for around 10-12 minutes results in crisp cookies with a delicate snap. Letting the cookies cool on the baking sheet briefly before transferring prevents breakage.
The molasses and warm spices create a robust, aromatic flavor uniquely suited to holiday or cold-weather baking. The cracker-thin profile delivers a contrasting texture from softer cookie types. These cookies can be made in large batches to freeze for future use or scaled down for smaller yields.
For crisper cookies, rolling dough even thinner or using a pasta roller is advised. The recipe yields a large quantity, enough for at least seven dozen medium-thickness cookies, so halving is advisable for smaller needs. Portions of dough can be refrigerated for up to a week before baking.
Ingredients
- 1 1/4 cup light brown sugar firmly packed
- 12 Tablespoons butter unsalted
- 2 cups dark molasses
- 1 Tablespoon baking soda
- 1/4 cup water boiling
- 6 2/3 cups all-purpose flour sifted
- 1 Tablespoon cloves ground
- 2 Tablespoons ground ginger
- 1 Tablespoons cinnamon
Instructions
- In a heavy saucepan, combine the brown sugar, butter and molasses. Heat until brown sugar is dissolved.
- Dissolve the baking soda in the boiling water and stir into the molasses mixture. The mixture will bubble up. Remove from heat.
- Sift the flour and spices together and gradually add to the saucepan, stirring with a wooden spoon until well incorporated. Form the dough into a rectangle, wrap and let set overnight in refrigerator.
- The next day, remove from fridge and allow to soften, until easy to roll, about 15 minutes.
- Pre-heat oven to 275 degrees F. and line baking sheets with parchment or silpat baking sheets.
- On a floured board, roll small pieces of dough as thin as possible. (dough should be thin enough to see one's hand through it.) Cut with cookie cutter and set 1" apart on baking sheets.
- Bake for 10-12 minutes. Allow to cool on baking sheets for 2-3 minutes before transferring to wire racks to finish cooling.
Notes
- This recipe yields a large batch of cookies—at least 7 dozen medium-thickness or more if rolled thinner.
- Dough can be halved for smaller batches, still producing about 4 dozen cookies.
- After the initial overnight rest, dough can be stored refrigerated up to one week before rolling.
- Divide dough into portions and flatten before refrigerating for easier handling.
- Using a pasta roller helps achieve a thinner, crisper cookie texture.
- Thinner rolling results in crisper cookies with a noticeable snap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 101kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 51mg | 2% |
| Potassium | 158mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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