Chewy Molasses Spice Cookies

Chewy Molasses Spice Cookies

From Cook's Illustrated February 2002, page 25 (awesome mag, I've made two recipes from it since Dec. and I hardly even cook!)

1/3 cup granulated sugar, plus 1/2 cup for dipping
2-1/4 cups unbleached all purpose flour
1 tsp baking soda
1-1/2 tsp ground cinnamon
1-1/2 tsp ground ginger
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
1-1/2 sticks (12 tbsp) unsalted butter, softened but still cool
1/3 cup packed dark brown sugar (I used light brown)
1 large egg yolk
1 tsp vanilla extract
1/2 cup light molasses

Put oven rack in middle position and preheat to 375°F. Line 2 baking sheets with parchment paper. Place 1/2 cup of sugar for dipping in a cake pan.

Whisk flour, baking soda, spices and salt in medium bowl until combined; set aside.

Beat butter with granulated sugar and brown sugar at medium-high speed until light and fluffy. The recipe calls for a mixer with a paddle attachment; I don't have one and this part is a pain in the rear with a regular are warned.

Add egg yolk and vanilla, beat to incorporate. Add molasses, beat to incorporate. Add flour and beat to incorporate. Give dough a final stir with a spatula to be sure all pockets of flour are gone.

Scoop dough one heaping tablespoon at a time. Roll into ball between hands. Drop into cake pan with sugar. Toss balls in sugar to coat and set on baking sheet.

Bake 11 minutes...don't put one sheet on bottom rack and one sheet on top....both together on one rack or bake one sheet at a time. Cookies will look raw and seem underdone BUT DON'T OVERBAKE. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.



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