Ingredients: |
Ingredients: 1/3 cup (2.34 ounces) granulated sugar, plus 1/2 cup for coating dough balls
2 1/4 cups (11.25 ounces) unbleached all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground black pepper
1/4 tsp salt
12 Tbs (1 1/2 stick) butter, softened
1/3 cup packed (2.34 ounces) dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup light or dark molasses
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Directions: |
Directions:1. Adjust oven rack to middle position and heat the oven to 375 F. Line two large baking sheets with parchment paper. Place 1/2 cup of granulated sugar in a shallow baking dish or pie plate; set aside.
2. Whisk the flour, baking soda, spices, and salt together in a medium bowl; set aside.
3. In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and remaining 1/3 cup granulated sugar together on medium-high speed until light and fluffy. Decrease the speed to medium-low and add the egg yolk and vanilla. Increase the speed to medium and beat until incorporated, about 20 seconds.
4. Decrease the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping down the bowl once with rubber spatula. Decrease the speed to low and add the flour mixture; beat until just incorporated, about 30 seconds, scraping down the bowl once. give the dough a final stir to ensure that no flour pockets remain. The dough will be quite soft.
5. Divide the dough into about 22 portions, each about 1 Tbs and roll each one between your hands until they form balls 1 1/4 to 1 1/2 inches in diameter. (If dough is too soft or sticky to roll, let cool in fridge for 30 minutes.) Working in batches, drop some dough balls into the sugar, toss to coat. Place on cookie sheet, spacing about 2 inches apart. Repeat with remaining dough.
6. Bake one sheet at a time, rotating the sheet halfway through, until cookies are browned, still puffy, and the edges have begun to set but the edges are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes. Do not overbake.
7. Cool the cookies on baking sheets for 5 minutes. Using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. |
This recipe for Molasses Spice Cookies (America's Test Kitchen) is from