These molasses spice cookies are a favorite here. They’re also very popular with almost everyone else I’ve let have them. One of my old coworkers is pretty much obsessed with them. I made her a batch because she helped us move. Somehow or another, she made the batch of cookies last for more than a week. She loves them so much that she didn’t want her supply to run out.
Just last night, we were visiting some of the boyfriend’s family and the first thing his uncle asked was “Did you bring any of those cookies?” He tried some at Christmas and found out that 2 of his children had some last week. I must remember to bring him some the next time we visit. If I don’t, I might not be welcome back.
The recipe for these cookies is from Baking Illustrated and I really didn’t change a thing. They’re spicy but not too spicy. They’re chewy and gingery and wonderful. While I do like regular crunchy gingersnaps, I much prefer this chewy version.
The only thing you need to be careful of with these cookies is that you don’t overbake them. They should still look a little raw in the cracks that form while they bake. If you’re in doubt, take them out. They’re way better underbaked than they are overbaked. Trust me on this…I learned it the hard way. The hard, dry cookie way.
Molasses Spice Cookies
Recipe from Baking Illustrated
Preparation time: 30 minutes. Makes 18 large cookies.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/3 cup dark brown sugar, packed
- 1/3 cup granulated sugar, plus 1/3 cup for rolling cookies
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- Preheat oven to 375°F. Line cookies sheets with parchment paper (or grease lightly).
- Mix together flour, baking soda, salt, and spices together in a bowl and set aside.
- Using a mixer, cream the butter on medium speed for 2 minutes.
- Add the brown sugar and 1/3 cup granulated sugar. Beat until light and fluffy, about 3 minutes with mixer set at medium speed.
- Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
- Add dry ingredients and beat at low speed until just combined, about 30 seconds.
- Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
- Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 10 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.