chewy molasses spice cookies – adapted from a cook’s illustrated recipe
2 ¼ cups all purpose flour
1 tsp baking soda
1/8 tsp salt
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
½ tsp fresh grated nutmeg
12 tbs. unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla extract
½ cup molasses
½ cup granulated sugar, for rolling
preheat the oven to 375 degrees. line 2 baking sheets with parchment paper (or silicone mat) and set aside.
in a medium size bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. 
in the bowl of a standing mixer, beat the butter and both sugars together until well blended – about 2 minutes. add the egg yolk and vanilla, and mix until incorporated. 
add the molasses, beat until blended. 
scrape down the sides of the bowl and mix again for another minute to insure that everything is well blended. reduce mixer speed to low, add the flour mixture and beat just until well mixed.
depending on your patience, cover and chill from 2 hours to overnight.  






once completely chilled, roll dough into tablespoon sized balls.
roll balls into granulated sugar right before baking.


no, i do not have freakishly small hands...they belong to my daughter. 


bake cookies for approximately 10-11 minutes, or until the edges are set but the centers still appear underdone. allow to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.






bonus: they freeze well.
yield:  22 cookies


lemme know how they work out for you, if you give them a try.


up the ginger if you like a spicier cookie.


good night folks!


jill