Can You Smell That?

It smells like the holidays! I couldn't help myself. I've been craving these cookies for a while. They made our house smell so good! We made a big batch to share with neighbors and friends, but I think we will have to make some more--they are that good! In the spirit of the holidays, of feeling grateful and appreciating good friends I would like to share this recipe with you. It comes from one of my favorite cook books, The America's Test Kitchen Family Cookbook. If you're thinking about getting a new cookbook I highly recommend this one-it's fabulous!

Molasses Spice Cookies

Makes: About 2 dozen

Prep Time: 5 minutes
Total Time: 35 minutes plus cooling time

1/2 cup plus 1/3 cup granulated sugar

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon pepper (yes, pepper!)
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened--(this is critical for big, soft cookies. The butter can't be cold at all)
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses (not blackstrap)

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl and set aside.

2. Beat the butter, brown sugar, and remaining 1/3 cup granulated sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers), 10-12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Enjoy!!