Moustokouloura - Greek Molasses Cookies Recipe
Moustokouloura are traditional Greek molasses cookies that are soft, slightly sweetened, and spiced with cinnamon and cloves. These delightful treats are perfect for enjoying with your morning coffee or as an afternoon snack, offering a warm, aromatic flavor and a tender texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 60 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup sunflower oil or canola oil
- ⅓ cup granulated sugar
- 3 eggs
- 1 cup molasses
- ½ cup milk
Dry Ingredients
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- 1 ½ tablespoons baking powder
- 4 cups bread flour
Instructions
- Prepare the Batter: In the bowl of a stand mixer, combine the oil, sugar, and eggs. Beat the mixture for about 3 minutes until it becomes emulsified and takes on a light yellow color.
- Add Spices and Flour: Mix in the molasses, ground cinnamon, ground cloves, baking powder, baking soda, and 1 cup of the bread flour. Beat everything together until well combined.
- Incorporate Remaining Flour and Milk: Alternate adding the remaining flour with the milk in ¼ cup increments while continuously mixing. Continue until the dough begins to pull away from the sides of the bowl. Scrape down the bowl as needed to ensure even mixing.
- Adjust Dough Consistency: The dough should be soft and pliable but not sticky. If the dough feels sticky, gradually add more flour, one tablespoon at a time, until the desired consistency is reached.
- Rest the Dough: Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes. This helps relax the gluten and makes shaping easier.
- Preheat the Oven: While the dough rests, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- Shape the Cookies: Use a ½-inch cookie scoop to portion out the dough. Roll each portion into logs and then shape them into twists, rings, or braids as preferred.
- Arrange and Bake: Place the shaped cookies on a parchment paper or silpat-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15 minutes, until the cookies are set and lightly golden.
Notes
- You can substitute sunflower oil with canola oil depending on availability and flavor preference.
- If the dough is too sticky to handle, add baking flour gradually, but avoid making the dough too stiff to maintain softness.
- Allowing the dough to rest before shaping improves texture and makes it easier to work with.
- Cookies can be shaped into various traditional forms like twists, rings, or braids to add a decorative touch.
- Store the cookies in an airtight container at room temperature for up to a week to maintain freshness.
- These cookies pair beautifully with coffee or tea as a morning or afternoon treat.
