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Sugar-Topped Molasses Spice Cookies Recipe

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This recipe for Sugar-Topped Molasses Spice Cookies is from The Courtney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
2 ⅓ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
½ teaspoon cinnamon
¼ ground allspice
A pinch (small or not so small) of cracked or coarsely ground black pepper
1½ sticks of unsalted butter at room temperature
1 cup light brown sugar
½ cup molasses (not blackstrap)
1 large egg
about ½ cup sugar, for rolling
Number Of Servings:
Number Of Servings:
Makes 24
Personal Notes:
Personal Notes:
Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cracked pepper. Working with a a mixer fitted with a paddle attachment-- beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains on the bottom of the bowl -- avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You should have a smooth and very soft dough. Divide the dough in half- wrap each piece in plastic wrap and freeze for 30 minutes or chill for at least 1 hour. The dough can be made up to this point and refrigerated for up to 4 days.
Preheat to 350º and line 2 baking sheets with parchment paper. Put the sugar in a small bowl and working with one packet at a time- brake off 12 pieces and roll each piece into a smooth ball in your palms. One by one, roll the balls into the sugar and place them on the baking sheet. Dip the bottom of a glass into the sugar and press down on the cookies until they are between ¼ and ½ inch thick. Bake for 12 to 14 minutes, or until the tops of the cookies feel set to the touch. Cool on wire rack.

 

 

 

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