Soft and Chewy Molasses Spice Cookies | |
Description: | Yields about 2 dozen cookies |
Ingredients: | 1/3 cup Granulated sugar ½ cup Granulated sugar for dipping 2 ¼ cups All-purpose flour 1 tsp baking soda ¼ tsp Salt 1 ½ tsp Ground cinnamon 1 ½ tsp Ground ginger ½ tsp Ground cloves ¼ tsp Ground allspice ¼ tsp Finely ground black pepper 12 tbls Unsalted butter, softened but still cool 1/3 cup Dark brown sugar, packed 1 ea Egg yolk 1 tsp Vanilla extract ½ cup Light or dark molasses |
Directions: | Preheat oven to 375F and line baking sheets with parchment paper. Place ½ cup sugar for dipping on a plate or in a bowl. Whisk flour, baking soda, salt, and spices in a medium bowl until thoroughly combined: set aside. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed with both sugars until light and fluffy. Reduce speed to medium-low and add the yolk and vanilla, increase the speed to medium and beat until incorporated, about 20 seconds. Reduce the speed to medium- low and add the molasses, but until fluffy – about 20 seconds. Reduce the speed to the lowest setting and add the flour mixture and beat until just incorporated- about 30 seconds. Give the dough one final stir to make sure there are no flour pockets. Using a tablespoon measure, scoop a heaping tablespoon of dough and roll between palms into 1 1/2-inch balls, then drop into the pan with the sugar. Place on baking sheet 2 inches apart for about 11 minutes – the cookie should be browned and puffy – edges set but the middle still soft. Cool the cookies on a baking sheet first then transfer them to a wire rack. |
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