Molasses Cookies (Anne Burrell)

By sandiB2010

Anne's soft and chewy cookies are a little spicy and a little exotic. Roll the cookies in turbinado sugar (sugar in the raw) to make them super sweet with a crystal crunch.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• Pinch kosher salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 1 cup brown sugar
• 1 large egg
• 3/4 cup molasses
• Turbinado sugar, for coating

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.

Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the dough balls in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.

Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.