These took about an hour from start to finish and were a big hit around the office (or my coworkers gummed them down out of the goodness of their hearts).
Molasses Spice Cookies
from America's Test Kitchen
Ingredients:
2 1/4 c. lower-protien unbleached all-purpose flour (like Gold Medal or Pilsbury)
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/2 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 cup molasses
Directions:
-Adjust oven rack to middle position and preheat oven to 375 degrees.-Line large baking sheet with parchment.
-In medium bowl whisk flour, baking soda, spices, pepper and salt.
-Either by hand or with electric mixer, beat the butter with brown sugar and 1/3 c. granulated sugar at medium high speed until light and fluffy (about 3 min.)
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated (about 20 seconds).
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture and beat until just incorporated, scraping the bowl once.
-Give the dough a final stir by hand to ensure no flour pockets at bottom. (dough will be soft).
-Place 1/2 c. sugar in shallow bowl for rolling. Fill small bowl with cold tap water.
-Dip hands in water and roll heaping Tbsp. of dough into scant ball.
-Drop ball in sugar and roll to coat. -Set on prepared baking sheet at least 2 inches apart.
-Bake about 11 min. (cookies will "crack", edges are puffy and inside of cracks look raw). Do not overbake.
-Cool on baking sheet ofor 5 mins. and trasfer to a wire rack to continue cooling.-serve when cooled to room temperature.
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