Sometimes one finds herself in a 12-day-sugar-extravaganza (a period of time that also includes her birthday and the required treats that naturally attend such an event), and she realizes: she’s hit a chocolate wall.
Okay, I’m talking about me. Anyway, today I’m stepping away from the chocolate and going old-school with a molasses cookie. This is totally my favorite molasses cookie ever; I came across the recipe years ago in The King Arthur Flour Cookie Companion and I was hooked. Not only are they are gingery and spicy, but they are also my perfect cookie texture: chewy, chewy, chewy.
1 c. unsalted butter
1/3 c. molasses
2 1/4 c. sugar, plus more for rolling
1 t. salt
2 t. ground ginger
1 t. allspice
1 t. ground black pepper
3 c. unbleached AP flour
1 t. baking soda
1 large egg
Melt butter, molasses, sugar and salt together in saucepan over low heat (or microwave) until sugar is dissolved. Remove from the heat and stir in the spices, then pour into large mixing bowl (or bowl of stand mixer). Whisk together flour and baking soda. Beat half of the dry ingredients into butter mixture, then beat in egg. Stir in remaining flour. Refrigerate for one hour, or until firm.
Preheat oven to 375°. Using tablespoon or tablespoon-cookie-scoop, make 1 1/2 balls. Roll balls in additional sugar and place on greased or lined baking sheets. Bake for 13 minutes. They won’t look done, but that’s okay – let them sit on pans for 5 more minutes, then remove to rack to cool. Makes about 3 dozen.