SOFT AND CHEWY MOLASSES SPICE COOKIES
Another great Cook's Illustrated cookie that is truly soft and chewy. Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won't develop the attractive cracks. The cookies should look slightly raw and under baked when removed from the oven. If you plan to glaze the cookies save the parchment paper used to bake them.
Provided by oilpatchjo
Categories Dessert
Time 41m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup 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. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 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; 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 2 inches 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, rotating baking sheet halfway through baking. Do not over bake.
- 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. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.
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Rafi Hasan
[email protected]Thank you for sharing this recipe!
Satish Shrestha
[email protected]I can't wait to make these cookies again!
Marguerite Felsenfeld
[email protected]These cookies are a great addition to any holiday cookie platter.
Awan Shab
[email protected]I would recommend this recipe to anyone who loves soft, chewy, and flavorful cookies.
Bangla Song
[email protected]Overall, these cookies are a good recipe. With a few tweaks, they could be even better.
Princes Doreen
[email protected]The cookies were a bit dry. I think I should have added a little more butter or oil.
Thunder
[email protected]The cookies spread out too much in the oven. I think I should have chilled the dough before baking.
Alax Sandra
[email protected]These cookies are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Shahanikhan Shanikhan
[email protected]I'm not a baker, but these cookies were easy to make. I followed the recipe exactly and they turned out perfect.
Young Risen
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and special.
M.Zohaib Siyal
[email protected]I love the warm spices in these cookies. They're perfect for a cozy winter day.
Nayeem Sarder
[email protected]These cookies are a great make-ahead treat. They can be stored in an airtight container at room temperature for up to 3 days.
Jessica Rippy
[email protected]I added a little bit of chocolate chips to these cookies and they were amazing! They're a great way to satisfy your sweet tooth.
Marko Vazquez
[email protected]I made these cookies without the glaze and they were still delicious. They're a great option for people who don't like overly sweet cookies.
Abbiel
[email protected]The glaze on these cookies is a must! It adds a nice sweetness and crunch.
Savina Stephen
[email protected]I love the chewiness of these cookies. They're perfect for dunking in milk or coffee.
kristine babwah
[email protected]These cookies are a great way to use up leftover molasses. They're also a fun and easy recipe to make with kids.
King Zegmight
[email protected]I'm not a huge fan of molasses, but these cookies changed my mind! They're so delicious and flavorful.
Tanvir Haque
[email protected]I made these cookies for a holiday party and they were a hit! Everyone loved them and asked for the recipe.
Edward Boyce
[email protected]These cookies are amazing! They're soft, chewy, and have the perfect amount of spice. I love the molasses flavor, and the glaze adds a nice finishing touch.