Ginger Molasses Spice Cookies

Ginger Molasses Spice Cookies
(was Chewy Molasses Spice Cookies) Claudia's Cookies Revisited & Revised

I wanted to give this to a friend... my rendition of Claudia's Cook's Illustrated recipe, but since I've made it five times, I figured some of you might like it as much as me... and Marge? did you try it too?

1/3 (scant) 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 ground cloves
1/4 tsp ground allspice
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
1 large egg yolk
1 tsp vanilla extract
1/2 cup light molasses
1/2 cup chopped candied ginger

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. Be warned; the recipe calls for a mixer with a paddle attachment. It is a pain with a regular mixer.

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

Spoon dough one heaping teaspoon 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 OVER-BAKE. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks.

Yum, claudia.... good stuff!!

musical sarah -traLA


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