Ingredients: |
Ingredients: ⅓ c. Granulated Sugar (plus ½ cup for dipping)
2¼ c. Flour
1 tsp. Baking Soda
1½ tsp. Cinnamon
1½ tsp. Ground Ginger
½ tsp. Ground Cloves
¼ tsp. Ground Allspice
¼ tsp. Black Pepper
¼ tsp. Salt
1½ sticks Butter, softened but still cool
⅓ c. Dark Brown Sugar
1 Egg Yolk
1 tsp. Vanilla
½ cup molasses, light or dark
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Directions: |
Directions:Preheat oven to 375º. Place½ c. sugar for dipping in 8-or 9-inch cake pan.
Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Add yolk and vanilla; beat until incorporated, about 20 seconds. Reduce speed to add molasses; beat until fully incorporated. Add flour mixture and beat until just incorporated, about 30 seconds. Using a tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1½-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2inches apart. 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 between cracks and seem underdone), about 11 minutes. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack. Cool cookies to room temperature and serve. |
This recipe for Soft & Chewy Molasses Spice Cookies is from