Adjust oven rack to middle position and preheat oven to 375°F. Line
two baking sheets with parchment paper.
Place 1/2 cup granulated sugar on a plate or shallow baking dish.
Whisk flour, baking soda, cinnamon, ginger, cloves, allspice,
pepper, and salt together in a medium bowl and set aside.
Using a stand mixer fitted with a paddle, beat butter, brown sugar,
and remaining 1/3 cup granulated sugar on medium-high speed
until light and fluffy, about 3 minutes. Reduce speed to medium low
and add egg yolk and vanilla, beat until incorporated. On medium-
low speed add molasses and beat until combined, about 20 seconds
scraping down bowl as needed. Reduce speed to low and add flour
mixture; beat until incorporated, about 30 seconds. Give the dough
a final stir to ensure that no flour pockets remain. Dough will be
soft.
Working with 1 Tablespoon of dough at a time, roll into balls. Roll
half of dough balls in sugar and toss to coat.
Place the dough balls 2 inches apart on prepared baking sheet.
Repeat with remaining dough.
Bake 1 sheet at a time until cookies are browned, still puffy, and
edges have begun to set but centers are still soft (cookies will look
raw in between cracks and seem underdone), about 11 minutes.
Do not overbake.
Let cookies cool on baking sheet for 5 minutes; transfer to a wire
rack and let cool to room temperature.
Originally Submitted
10/18/2014
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