These cookies turned out so tasty. I am usually not a fan of molasses cookies but these were better than any molasses cookie I have ever tried. An added bonus is they took first place at the Davis County Fair.
Molasses Spice Cookies
America's Test Kitchen Family Cookbook
Makes about 2 dozen cookies
Prep Time: 5 minutes
Total Time: 35 minutes plus cooling time
Dipping your hands in water when rolling the dough into balls will prevent the dough from sticking to your hands and will help the sugar stick to the dough.
1/2 cup plus 1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon 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 light or dark molasses
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. Whisk the flour, baking soda, spices, pepper, and salt together in a large bowl and set aside.
2. Beat the butter, brown sugar, and remaining 1/3 cup granulated sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with a rubber spatula to make sure it is combined.
4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.