Welcome to Day Two of Cookie Week here on Hilary Stone Soup! All week I am showcasing some of the best holiday cookie recipes around.No holiday cookie collection is complete without a perfectly chewy molasses spice cookies. This recipe doesn't disappoint! It has a great chewy texture, and the warm spice combination tastes delicious. It's rare for me to make a cookie that comes out looking absolutely perfect, but these cookies always do! They are sure to impress anyone.
I personally love these cookies with vanilla ice cream. I love the idea of making homemade ice cream sandwiches with these spice cookies and some high-quality vanilla ice cream. Think of how much your office would love you if you bright these in to the holiday office party!
Molasses Spice Cookies
From Cook's Illustrated
Makes 22 cookies
1/3 cup granulated 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 pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
1/3 cup dark brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup dark molasses
Adjust oven rack to middle position, and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for rolling in a cake pan.
Whisk flour, baking soda, spices, and salt together in medium bowl.
Using an electric mixer, beat butter and sugars at medium-high until light and fluffy. Reduce speed to medium low and add egg yolk and vanilla, then beat until incorporated, about 20 seconds.
Add molasses, and again beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
Reduce speed to lowest setting, add flour mixture, and beat just until incorporated. Give dough a final stir with spatula to make sure there are no flour pockets.
Scoop heaping tablespoon of dough and roll between palms to create a 1 1/2 inch ball. Drop ball into cake pan and roll in sugar. Set on prepared baking sheet. Repeat with the rest of the dough.
Bake one sheet at a time until cookies are browned, still puffy, and edges begin to set. Cookies will look raw between cracks and seem underdone, about 11 minutes.
Cool cookies for 5 minutes on baking sheets, then transfer cookies to wire rack.
Enjoy!
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