Molasses Spiced Cookies

 So good that Santa might get some this year!

Last year my mom brought me a molasses cookie that her pastor's wife, KeriAnn had made.  It was delicious.  I love a soft molasses cookie and this one is simply perfect.  I asked her for the recipe and she kindly gave it to me.  It was from the New Best Recipe Cookbook, and judging from these cookies, the book may be aptly named.

Anyway, if you have any Christmas festivities left and you want to share something delightful with your family and friends, make these cookies!  The directions sound hard because they are so specific.  But please, you know how to make cookies, right?  Go for it!

And thank you to KA for sharing these DELICIOUS cookies.  You are my hero.

(Hint:  Do NOT eat anything before making these cookies.  Just save up all your calories for consuming these babies.  BTW, don't even try the dough.  Yack!)

Molasses Spiced Cookies
The New Best Recipe Cookbook--Cooks Illustrated

-2 1/4 C (11 1/4 oz) lower-protein unbleached flour, such as Gold Medal or Pillsbury. (I used plain old flour.  Also, they say it's better to weigh, but I didn't.)
-1 t.. baking soda
-1 1/2 t. ground cinnamon
-1 1/2 t ground ginger
-1/2 t. ground cloves
-1/4 t. ground allspice
-1/4 t. finely ground black pepper
-1/4 t. salt
-12 Tablespoons (1 1/2 sticks) unsalted butter, soft but cool.
-1/3 Cup packed dark brown sugar
-1/3 Cup granulated sugar, plus 1/2 C. for rolling
-1 Large egg yolk
-1 t. vanilla extract
-1/2 Cup light or dark molasses

Wisk flour, baking soda, spices, petter and salt in a medium bowl until thoroughly combined; set aside.

Either by hand or electric mixer, beat the butter with teh brown sugar and the 1/3 cup granulated sugar at med-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scrapping the bottom and sides of the bowl once with a rubber spatula. Reduce the speed to the lowest setting, add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft.

Place the 1/2 C granulated sugar for rolling in a shallow bowl.  Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Using a tablespoon measure, scoop a heaping tablespoon of dough and roll in between your moistened palms into a ball; drop the ball into the sugar and repeat.

Bake until cookies are browned and still puffy, edges have begun to set, and the centers are still soft. (the cookies will look raw between teh cracks and seem undone), about 10 minutes at 375 degrees.

DO NOT OVERBAKE!