Saturday, November 28, 2009

Molasses-Spice cookies

Molasses-Spice cookies, originally uploaded by ilmungo.

Molasses-Spice Cookies

recipe from the Best Recipe Cookbook.
These over sized cookies are especially attractive, with a rich, dark color, almost perfectly round edges, a surface marked with deep cracks, and an even thickness from the edge to the center. They stay incredibly soft and chewy, even days after they are baked. It is important to under bake the cookies (they won't look done when you take them out of the oven) and then let them firm up as they cool on the baking sheet. If you over bake the cookies, they will become dry and crisp.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses

Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart.
Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.

These look yummy. I'm gonna make some soon, maybe tomorrow.

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