Wednesday, December 12, 2012
I've been meaning to make these cookies for quite some time, and I finally found an excuse this year when I decided to participate in The Great Food Blogger Cookie Swap!
Each participant sends one dozen cookies to three other food bloggers and receives cookies from three different food bloggers in return! As someone whose mailbox is normally full of bills, junk, and other people's mail (much to my annoyance)... I couldn't have been more excited to anxiously await three boxes of cookies!
(I usually check my mail about twice a month, but for the past two weeks I've been checking it every day!)
My cookies traveled to Sara of Sensibly Sara, Kristen of The Slender Kitchen, and Rebekah of The Cooking Vent. I hope they enjoyed them as much as I did!
Molasses Spice Cookies
Adapted from Baking Illustrated
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 salt
12 tablespoons unsalted butter, softened
1/3 cup brown sugar, packed
1/3 cup granulated sugar + additional for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses
1. Preheat oven to 375˚F. Line several baking sheets with parchment paper.
2. Whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, and salt in a medium bowl.
3. In the bowl of an electric mixer, cream the butter for about one minute at medium speed. Add the brown sugar and granulated sugar, and continue creaming for about two minutes more.
4. Reduce the speed to low, and add the egg yolk and vanilla extract. Scrape the sides of the bowl, then increase the speed to medium and mix until combined. Reduce the speed to low, and add the molasses. Scrape the sides of the bowl, then increase the speed to medium and mix until combined.
5. Reduce the speed to stir and add the dry ingredients. Mix just until all of the flour is incorporated. Scrape the sides and bottom of the bowl, and stir any remaining streaks of flour in by hand.
6. Divide the dough into tablespoon-sized portions and roll into balls with your hands. Roll each ball in granulated sugar and arrange them on the prepared baking sheets, spacing them about two inches apart.
7. Bake until the cookies are browned but still puffy, about 8-11 minutes.The centers should still be soft and the edges will have just begun to set. Don't worry if they look slightly underbaked; they will continue to bake on the baking sheet after you remove it from the oven. If you overbake them, they will be crispy instead of chewy once they cool. Note: It's best to bake one sheet at a time in the center of the oven; if you bake two trays at a time, the cookies closer to the bottom of the oven won't look "crackly."
8. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Makes about 4 dozen cookies