I made these cookies THRICE this week! The third time’s the charm, of course. These can be chewy or crunchy, depending on how long you let them bake in the oven, and how quickly you can transfer them to the cooling rack without burning your fingers.
Janna Pruess’s Molasses Spice Cookies
5/8 cup butter (1 1/4 stick, or 10 tablespoons)
2 cups flour
2 tsp baking soda
1 heaping tsp cinnamon
1 tsp ground ginger
1/4 tsp black pepper
1/2 tsp ground cloves
3/4 tsp salt
2 Tbsp brown sugar
1 cup white sugar
1/4 cup molasses (I used unsulphured)
1 large egg
Additional white sugar or slightly coarse sugar, for rolling. I used evaporated cane juice, which had a coarser grain.
1) Melt the butter in a saucepan over low heat. Cool to tepid.
2) In a separate bowl, whisk together the dry ingredients [flour through salt, inclusive]
3) Stir the sugars, molasses, and egg, into the butter, mixing until smooth.
4) Add the dry ingredients in two portions, and stir and blend well.
5) Cover and refrigerate* until firm, ~30-45 minutes.
*If you want to be reallly lazy and not refrigerate it, you can wet your hands with water and roll the dough into not-as-circular lumps before rolling in sugar. This is not advisable, because I did it the first time, and I had to wet my hands every other clump! Also, I don’t think that the cookie top cracks nicely if you skip this step, but I’m not sure if that could be the main reason for a not-too-crackly top.
6) Preheat oven to 375 degrees.
7) Shape the dough into 1-inch balls and roll in the additional sugar.
8) Place the balls 2 inches apart on cookie sheets.
9) Bake the cookies for 8-10 minutes, or until the tops begin to crack.
10) Remove from the oven and let the cookies cool on the sheets for 1-2 minutes and immediately transfer to cooling racks.
Store in an airtight container.
-The black pepper is something I saw some other recipe add, so I decided to add it, too.
-I looked at the butter-flour ratio and thought, geeeeeez, do you really need that much butter?! this is modified.
-Also, if you follow the recipe as is, it is far too sweet for my likes.