Molasses Spice Cookies
1/3 c (~2.5oz) granulated sugar + 1/3 c for dipping
2 1/4 c (11.25oz) unbleached all-purpose flour (optionally use 50/50 regular and white whole wheat flour)
1 t baking soda
1 1/2 t cinnamon
1 1/2 t ground ginger
1/2 t cloves
1/4 t allspice
1/4 t fresh, finely ground black pepper
1/4 t salt
12 T (1 1/2 sticks) *unsalted* butter, softened but still cool
1/3 c (~2.5oz) packed brown sugar, dark
1 large egg yolk
1 t vanilla extract
1/2 c (~6oz) molasses, light or dark
preheat oven to 375° F, adjust rack to middle position
line 2 baking sheets with parchment paper, place 1/3 c sugar in bowl or dish for dipping cookies
whisk flour, baking soda, spices, and salt in medium bowl
in stand mixer with paddle attachment, beat butter with sugars at medium-high until light and fluffy, about 3 min
reduce speed to medium-low and add yolk and vanilla, increase speed to medium and beat until incorporated, about 20 seconds
reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bowl with rubber spatula
reduce speed to lowest setting, add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl once
give dough final stir with spatula to ensure no pockets of flour; dough will be soft
measure out heaping tablespoon (26g - jvv) or amount for ~1.5“ diameter ball, rolled between hands
coat with sugar and set on prepared pan about 2” apart
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 between cracks and seem underdone), about 11 minutes, rotating sheet halfway through. Do not overbake.
cool on sheet 5 minutes before transferring to wire rack with wide spatula.
Log/Notes
12/12/20 - jvv 26g/cookie, 31 total
Serves: 31 cookies @ 26g/ea Total cook time: X
Source: Cook's Illustrated, Jan 1 2002
recipe/molassesspicecookies.txt · Last modified: 2020/12/15 23:20 by john