Molasses Spice Cookies

A friend at school told me that she made molasses cookies that got chewy the next day. I love chewy cookies, and ginger snaps, and this recipe combines those things. The recipe is from The America’s Test Kitchen Family Baking Book.


  • 1/2 cup (3 1/2 ounces) plus 1/3 cup (2 1/3 ounces) granulated sugar
  • 2 1/4 cups (11 1/4 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 12 tablespoons (l 1/2 sticks) unsalted butter, softened
  • 1/3 cup packed (2 1/3 ounces) dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup light or dark molasses (I used dark)


  1.   Combine flour, baking soda, spices, salt, and pepper
  2.  In a large bowl, beat the butter, brown sugar, and 1/3 cup sugar until light and fluffy (about 3-6 minutes). Beat in the egg yolk and molasses until combined. Beat in the molasses until combined.
  3. Slowly add flour mixture with mixer on low.
  4. With about 2 tablespoons of dough at a time, roll into ball with wet hands then roll into sugar to coat. Place on baking sheet, about 2 inches apart.
  5. Bake at 375 until edges begin to brown, about 10-12 minutes. Rotate pan halfway through cooking.
  6. Let the cookies cool on baking sheet for about 10 minutes

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