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Last Modified: 01/26/08
First Published: 01/05/08
Views: 2447 | | |
| Views: 2447 |
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This recipe is an adaptation from America’s Test Kitchen and it makes for the best molasses spice cookies! These are the kind of cookies that you could sell: perfect flavor, perfect texture, they are quite wonderful. By rolling them into balls and coating them with sugar before cooking, you ensure a perfect round shape and a nice sugary crust. |
Servings: 24
Total Cost: $3.52
Cost Per Serving: $0.15
Total Calories: 3,659
Calories/Serving: 152
| Ingredient | Volume | Mass | Cost | Calorie |
| Sugar, White Granulated |
3/4 Cups |
160.00 Grams |
$0.21 |
619 |
| Flour, White Unbleached All Purpose |
2 1/4 Cups |
9.56 Ounces |
$0.31 |
1,024 |
| Baking Soda, Generic |
1 Teaspoon |
4.80 Grams |
$0.02 |
0 |
| Cinnamon, Ground |
1 1/2 Teaspoon |
3.40 Grams |
$0.17 |
9 |
| Ginger, Ground |
1 1/2 Teaspoon |
2.70 Grams |
$0.04 |
10 |
| Cloves, Ground |
1/2 Teaspoon |
1.10 Grams |
$0.12 |
4 |
| Allspice, Ground |
1/4 Teaspoon |
0.50 Gram |
$0.10 |
1 |
| Black Pepper, Ground |
1/4 Teaspoon |
0.53 Gram |
$0.00 |
1 |
| Salt, Table |
1/4 Teaspoon |
1.50 Grams |
$0.00 |
0 |
| Butter, Unsalted |
12 Tablespoons |
168.00 Grams |
$0.75 |
1,200 |
| Brown Sugar, Packed |
1/3 Cup |
66.00 Grams |
$0.19 |
249 |
| Egg Yolks (1 yolk) |
* |
17.00 Grams |
$0.17 |
55 |
| Extract, Vanilla Pure |
1 Teaspoon |
4.33 Grams |
$0.21 |
12 |
| Molasses |
1/2 Cup |
164.00 Grams |
$1.23 |
476 |
| Makes about 24 cookies 1/2 cup plus 1/3 cup granulated sugar
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon pepper
¼ teaspoon salt
12 tablespoons butter, softened
1/3 cup brown sugar
1 large egg yolk
1 teaspoon vanilla extract
½ cup light or dark molasses.
Method:
Preheat the oven to 375 degrees. Spread ½ cup of sugar in a shallow dish and put aside.
In a large bowl, whisk together the flour, baking soda, spices, pepper and salt.
Using an electric mixer, beat the butter, brown sugar and remaining 1/3 cup sugar until light and fluffy, 3 to 6 minutes. Add the egg yolk and vanilla and beat until combined, about 30 seconds. Add the molasses, beat another 30 seconds.
Reducing the mixer speed to low, add the flour mixture slowly and beat for about 30 seconds. Stir everything together with a spatula.
Wet your hands and roll 2 tablespoons of dough at a time into balls, roll them in the sugar and lay on two baking sheets lined with silpats or parchment paper. Set the cookies 2 inches apart. Bake the cookies, one sheet at a time for about 10 to 12 minutes until the tops are cracked but the centers are soft. These cookies will harden as they cool, so don’t be afraid of taking them out when they still are quite soft. Let cool on a baking sheet.
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