Wednesday, March 24, 2010

Soft and Chewy Molasses Spice Cookies

So I have always envied those who have a cooking blog, for their dedication and their creativity. I'm definitely a purveyor of a myriad of blogs and I'm one of those that have lots to catch up on my RSS feed. But I'm delighted that Erin has let me guest blog!

I love baking cookies and I'm one that likes those that are chewier. I guess I feel like I don't lose any of the sugary goodness with crumbs that could potentially get away. I made these cookies for the first time back in December when I saw the recipe in Cook's Illustrated. I was really surprised by the black pepper but it works surprisingly well! Maybe its a recipe fit for the holidays and winter months, but I say that molasses and spice are year-round ingredients!

These ones were baked at my friend Libby's house; Concord had lovely sunlight and made for some good shots!

Soft & Chewy Molasses Spice Cookies
from Cook's Illustrated
  • 1/3 cup sugar, plus 1/2 cup for rolling
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses, light or dark (we used Brer Rabbit Full Flavor)

Center a rack in the oven and preheat oven to 375 F. Line 2 baking sheets with parchment paper or spray with oil. Place 1/2 cup sugar for dipping in a shallow, wide bowl.

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

In the bowl of a stand mixer fitted with paddle attachment or a hand mixer, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 30 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 30 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball. Roll ball in sugar to coat and set on prepared baking sheet, spacing cookies about 2 inches apart. (We fit 16 cookies on a cookie sheet). 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 8-10 minutes (depending on your oven), rotating baking sheet halfway through baking. Don't overbake if you want the cookies to be soft and chewy.

Cool cookies on baking sheet 5-10 minutes and enjoy!


1 comment:

  1. Uni!! You are such a great food blogger. Your photos are purrrrrty


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