My husband had a craving for cookies over the weekend, and I wracked my brain trying to think of a cookie that features all the warm flavors of Fall . . . and remembered a recipe for molasses spice cookies that I saw in my Cook's Illustrated Cookbook a few weeks ago.
They're tender, moist, chewy . . . and FULL of the warm flavors of Fall . . . cinnamon, ginger, cloves, allspice, molasses . . . and they're so so so yummy!
We even made a few of them into ice cream sandwiches using vanilla bean ice cream . . . YUM!
As for me, I enjoyed them with a cup of Brown Sugar Cake coffee (I LOVE Gloria Jean's!) . . . again, YUM!
I hope you find time to treat yourself and your family and friends to these amazing little cookies this weekend.
molasses spice cookies
1/2 cup, plus 1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses
. . . . . . .
Adjust oven rack to middle position and preheat oven to 375°F. Line two baking sheets with parchment paper.
Place 1/2 cup granulated sugar on a plate or shallow baking dish.
Whisk flour, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt together in a medium bowl and set aside.
Using a stand mixer fitted with a paddle, beat butter, brown sugar, and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium low and add egg yolk and vanilla, beat until incorporated. On medium-low speed add molasses and beat until combined, about 20 seconds scraping down bowl as needed. Reduce speed to low and add flour mixture; beat until incorporated, about 30 seconds. Give the dough a final stir to ensure that no flour pockets remain. Dough will be soft.
Working with 1 Tablespoon of dough at a time, roll into balls. Roll half of dough balls in sugar and toss to coat.
Place the dough balls 2 inches apart on prepared baking sheet. Repeat with remaining dough.
Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw in between cracks and seem underdone), about 11 minutes.
Do not overbake.
Let cookies cool on baking sheet for 5 minutes; transfer to a wire rack and let cool to room temperature.
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