There are some things you just do not mess with. This recipe is absolutely one of them! These molasses cookies from Cooks Illustrated are one of my favorite cookies of all time. I love ginger, and fortunately for me it is fall, so ginger and pumpkin are in! The only change I made to this recipe was adding a full egg versus just the yolk. I felt this made them just a little softer and chewier. I did also omit the black pepper. I have not tried these gluten-free, or with my typical substitutions such as coconut sugar, coconut oil, etc., because as I said, there are some things you just do not mess with :).
Prep Time 15 minutes
Cook Time 10-12 minutes
Total Time 25 minutes
Servings 22 cookies
• 1/3 cup granulated sugar (2.5 0z), plus 1/2 cup for rolling
• 2 1/4 cup all-purpose flour (11 1/4 oz)
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon table salt
• 12 tablespoon butter, unsalted, softened but still cool
• 1/3 cup lightly packed dark brown sugar (2 1/2 0z)
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup molasses (about 6 oz), light or dark
1. Adjust oven rack to middle position and preheat to 375. Line a baking sheet with parchment paper. Place 1/2 cup sugar in a small bowl for rolling cookies.
2. Whisk flour, baking soda, spices and salt in medium bowl until thoroughly combined, set aside.
3. In stand mixer fitted with paddle attachment, or in a large bowl with a hand mixer, beat butter with brown and granulated sugars at medium high speed until light and fluffy, about 2 minutes. Reduce speed to medium low and add egg and vanilla. Increase speed back to medium high until ingredients are incorporated, about 20 seconds. Reduce speed back to medium-low and add molasses. Beat until fully incorporated, about another 20 seconds.
4. Scrape down bottom and sides of bowl 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 a final stir with rubber spatula to ensure that no pockets of flour remain at bottom of bowl. Dough will be soft.
5. Scoop 2 tablespoon worth of dough per cookie, or use a standard cookie scoop. Roll dough between palms of hands to form a ball. Drop ball into bowl with sugar and roll to coat. If dough sticks to your hands too much when rolling lightly wet hands. Repeat forming and rolling balls into sugar. Place on prepared baking sheet.
6. Bake approximately 10-12 minutes. When these are done the edges will be just set, but middle will still appear slightly shinny/not cooked through. Remove cookies at this point as they harden quite a bit when cooling.
7. Cool on baking rack and make yourself a chai tea to enjoy with your cookie!
•Make sure to only bake these one sheet at a time. If you try to use two baking sheets on two different oven racks the bottom rack will not achieve the desired cracks on top.