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Dessert
Molasses-Spice Cookies
I have a favorite cookie. I would guess that you have one too. A little (or big) bite of butter and sugar that brings back memories of childhood, a specific season, a family kitchen. Marcel Proust took one bite of a madeleine cookie and was compelled to write his 7-part, bajillion-page memoir, Remembrance of Things Past. The cookie I’m about to describe might inspire a story as well – though the words aren’t set in stone, I can tell you it is set in autumn (the smell of nutmeg and molasses always recalls the season of falling leaves, football and fireplaces for me) and my mom is a key character. This recipe comes from one of our favorite cookbooks, and we first tried this recipe together, in the house where I grew up. Though we both eat these cookies all the time and love them tremendously, I doubt either of us has made them alone more than a few times. Generally, it is when we are together that the mood takes us. Such was the case on this dreary, rainy, windy weekend in Maine. I hope that you enjoy these cookies with your family and friends this fall and make some memories of your own!
Molasses-Spice Cookies, from The Best Recipe
2 1/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground cloves
1/4 tsp. ground allspice
12 Tbs. (1 1/2 sticks) unsalted butter, softened
1/2 c. dark brown sugar, packed
1/2 c. granulated sugar; plus 1/3 c. for rolling cookies
1 large egg
1 tsp. vanilla extract
1/3 c. unsulphured molasses
Adjust racks to upper- and lower-middle positions and preheat oven to 375 degrees F. Whisk flour, baking soda, salt, and spices together in a medium bowl. Set aside. Either by hand or with an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes with mixer on medium. Scrape sides of bowl with rubber spatula. Add egg, vanilla, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 Tbs. of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
Bake, reversing position of the cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
The cookies in the picture came out slightly flatter than this recipe usually makes — probably because the batter was sitting out for a bit while we waited for our very slow oven to come to temperature. Either way, they’re delicious!!
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