My husband does not like sugar cookies. No way. But he does like these Trick-or-Treat cookies a lot. The dough is soft and pliable and full of Fall–honey, molasses, raisins, and spices.
For the cookies in the pictures, I used half whole wheat flour and omitted the raisins (didn’t have any on hand). The only problem was that the dough was so tasty that we didn’t end up baking very many cookies. (Good thing I froze half of the dough for later!)
This is a nice alternative to the normal sugar-laden cookie doughs. It’s lightly sweet. If that bothers you, load up on the frosting. That will more than make up for it. The cookies are also very good sans frosting and work well as the “bread” for ice cream sandwiches.
Also, yes. They are really just gingerbread cookies with a snazzy new name. But try them. They are one of our favorites.
This recipe makes a lot of cookies. It halves well, but it also freezes well, too. Just make sure to keep the dough tightly covered or in a Ziploc bag so it doesn’t dry out.
Enjoy and Happy Halloween!
Trick-or-Treat Cookies
Recipe source: Mrs. Hilton, my neighbor from 10 years ago.
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup honey
1/2 cup molasses
1 egg
5 cups flour (can do half whole wheat)
1 1/2 teaspoons baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 cup raisins, chopped (can sub mini chocolate chips or other dried fruit)
Cream butter and sugar until light and fluffy. Add the egg and beat well. With mixer running on low, slowly add the honey and molasses. Beat well.
Whisk together the dry ingredients. Add a cup at a time to the creamed mixture.
Scrape the sides and bottom of the mixing bowl to make sure there isn’t any flour left. Add the raisins. Transfer the dough to an airtight container or large Ziploc bag. Chill until very cold–about 4 hours or overnight.
Roll dough out on a lightly floured surface and cut with cookie cutters.
Bake cookies on parchment-lined baking sheets at 375 degrees F for 6-7 minutes (shorter for smaller cookies, longer for larger cookies) or until cookies are firm to the touch and lightly golden. (If you like crisp cookies, bake for longer.)
Decorate as desired.
Frosting
1/2 cup butter
3 cups powdered sugar
1/2 cup half and half
Beat until fluffy. Tint with food coloring. Store in the fridge until ready to use. Let come to room temperature before decorating cookies.
Lindsey Johnson is the mother of three children and loves to bake, cook, take pictures, and read good books. She also adores Halloween.
{ 12 comments… read them below or add one }
These look so delicious and fun! I’ll have to try them.
That cookie dough sounds absolutely delicious…and I love your polka dot bowls!
Ok, silly question, but could I omit the ginger? My mom is allergic and I’d like to make these to take to her Halloween party.
Molasses cookies, yum! And adorable, and who doesn’t love that?
These cookies look wonderfully delicious. I’m not much of a baker but I may be trying these out this Halloween. Thanks for sharing!!
I am wondering how these cookies would taste with Allspice – with its taste of cinnamon, cloves and nutmeg I think it might go very well. I know it gives my applesauce cake just the right zing.
Oh Yum!
I love these, Lindsay. Especially the one in the middle that must have been decorated by one of your assistants!! ;)
Thanks for all the comments!
Of course, by all means try using different spices or omitting any you don’t want to use. They will turn out just fine. :)
I hate sugar cookies too! So not worth the calories! I’m looking forward to giving these a try. Thanks!
Those look yummy! I’ll have to give them a try.
Question for you: Does that icing dry hard so you can stack the cookies?
He doesn’t like sugar cookies! Fine! More for me! ;)
Interestin’ recipe. I might just have to snag that one and try it out myself.