Crispy Moravian Cookies Perfect for the Holidays

Like all the recipes in the newly released When Southern Women Cook, this one is inspired by legendary women who transformed cooking in the South—in this case Evva Hanes and her iconic Moravian cookies. Moravians are a protestant religious group who escaped religious persecution in present-day Czech Republic before moving to Germany and the United States; many settled in North Carolina in the 1700s. Along with other parts of their culture, they introduced a unique German-inspired spice cookie, which has been carried through the generations.

A blend of spices, including ginger and allspice, make this wafer-like cookie the perfect wintertime treat. To achieve the ideal crispy texture, roll the dough thin and chill it for at least an hour, then bake to fill your kitchen with warm scents of the season.

Get the recipe below, and see other recipes inspired by Southern women here and here.

Ingredients

Moravian Cookies (Yield: about 60 cookies)

1¾ cups (8¾ oz.) all-purpose flour
¼ cup packed (1¾ oz.) light brown sugar
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. baking soda
⅜ tsp. table salt
¼ tsp. ground cloves
6 tbsp. unsalted butter, cut into ½-inch cubes and chilled
6 tbsp. molasses

Preparation

Process flour, sugar, ginger, cinnamon, allspice, baking soda, salt, and cloves in food processor until combined, about 5 seconds. Scatter butter over top and process until sandy, about 30 seconds. Add molasses and process until dough forms, about 1 minute longer. Divide dough into 3 pieces, form each piece into a disk, wrap disks in plastic wrap, and refrigerate for 1 hour.

Adjust oven rack to middle position and heat oven to 300°F. Line 2 baking sheets with parchment paper.

Roll 1 disk of dough 1/16-inch thick between 2 pieces of parchment, gathering and rerolling scraps once and rechilling dough if it becomes sticky. Using a 2½-inch fluted round cutter, cut dough into rounds; space rounds ½ inch apart on prepared sheets. Bake, 1 sheet at a time, until cookies are firm when pressed gently and edges are just beginning to color, about 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then slide cookies, still on parchment, onto wire rack. Repeat with remaining dough. Let cookies cool completely before serving. (Cookies can be stored at room temperature for up to 3 days.)