SOFT AND CHEWY MOLASSES SPICE COOKIES
Steps:
- 1. 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. 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. 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. 4. 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 overbake. 5. 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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suhana Limbu
[email protected]I'm vegan, so I used flax eggs instead of regular eggs. The cookies turned out perfectly!
Tanisa Sikdar
[email protected]I'm allergic to nuts, so I substituted the walnuts with chocolate chips. The cookies turned out great!
Abishek Sharma
[email protected]These cookies are really dry. I'm not sure what I did wrong.
Angie Ngim
[email protected]The cookies didn't turn out as soft and chewy as I expected. I think I overbaked them.
Kabeer Mallah
[email protected]These cookies are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Georgina Quinn
[email protected]I've never made molasses cookies before, but these were really easy to make. I'm definitely going to make them again.
Azgor Ali
[email protected]These cookies are a great way to use up leftover molasses. I always have a jar of molasses in my pantry, so it's nice to have a recipe that uses it up.
Muwonge Frankchedi
[email protected]I'm not a big fan of molasses, but I really enjoyed these cookies. The spices really balance out the molasses flavor.
Alex Flores Jr
[email protected]These cookies are perfect for gift-giving. They're individually wrapped and look very presentable.
Alan Maziero
[email protected]I love the way these cookies smell while they're baking. The whole house fills with the aroma of spices.
Shahzad Hassan
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and festive.
Dipto Sorma
[email protected]I'm not usually a big fan of molasses cookies, but these are amazing. They're so soft and chewy, and the spices are perfectly balanced.
Mezan Miah
[email protected]These cookies are a holiday staple in my family. They're always the first to disappear from the cookie plate.
Yaa Bosomtwi
[email protected]I've made these cookies several times now and they're always a hit. My friends and family love them!
Saymon Khan
[email protected]These cookies are the epitome of comfort food. They're soft, chewy, and bursting with warm spices. I love that they're not too sweet, so you can really taste the molasses and spices.