Molasses Cookies

By gstark

MAKES 3 DOZEN
BAKE 360 FOR 10 MINUTES. Turn pan after 5 minutes
Made 12/12/17

Ingredients

• 2 1/4 cups flour
• 1 tsp. baking soda
• 1 1/2 tsp. Kowalski's Ground Ginger
• 1 1/4 tsp. Kowalski's Ground Cinnamon
• 1/2 tsp. Kowalski's Ground Cloves
• 1/4 tsp. Kowalski's Ground Allspice
• 1/4 tsp. Kowalski's Coarse Ground
• Black Pepper
• 1/4 tsp. kosher salt
• 12 tbsp. unsalted butter, room
• temperature
• 1/3 cup brown sugar
• 1/3 cup sugar, plus more for rolling
• 1 egg yolk, room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup unsulfured molasses

Preparation

Step 1

In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.

Makes 24.