I told you I was going to bake...almost eight months worth is all cooped up inside of me! I LOVE these cookies. I mean it, LOVE. In my opinion they are perfect. They are chewy, really chewy, and crisp on the edges and packed with spiciness. It's a nice change for a family that sometimes gets stuck in a chocolate rut. It makes my house feel like Christmas with snow and cheer when it's 115 degrees outside. Seriously, these will be on my Christmas cookie plate this year
Sugar-Topped Molasses Spice Cookies
(via Dorie Greenspan)
2 1/3 cups all-purpose flour (339 grams)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of coarsely ground black pepper
1 1/2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar (217 grams)
1/2 cup molasses (not blackstrap) (161 grams)
1 large egg
About 1/2 cup sugar, for rolling
Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
Working with a stand mixer (or hand mixer in large bowl), beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for about 2 minutes to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.
Reduce mixer speed to low and add dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, mix in the last of the dry ingredients by hand with a rubber spatula (to avoid overmixing the dough). You should have a smooth, very soft dough.
Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate at least 1 hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Place the sugar in a small bowl. Working with one packet of dough at a time, divide into 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.
Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch.
Remove from the oven and, the cookies have spread and are touching, use a metal spatula to separate the cookies while they are still hot. Transfer the cookies to a rack to cool to room temperature.
Repeat with the second batch of dough.