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)
- Combine flour, baking soda, spices, salt, and pepper
- 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.
- Slowly add flour mixture with mixer on low.
- 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.
- Bake at 375 until edges begin to brown, about 10-12 minutes. Rotate pan halfway through cooking.
- Let the cookies cool on baking sheet for about 10 minutes