Molasses Cookies
Ingredients
2 ¼ cups
flour
1 ½ tsp.
ground ginger
1 ¼ tsp.
ground cinnamon
1 tsp.
baking soda
½ tsp.
ground cloves
¼ tsp.
ground allspice
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
kosher salt
¾ cup (1 ½ sticks)
Kowalski's Unsalted Butter, at room temperature
⅓ cup
brown sugar
⅓ cup
sugar, plus more for rolling
1
egg yolk, at room temperature
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
½ cup
unsulfured molasses
Directions
In a medium mixing bowl, whisk together first 8 ingredients (through salt); set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until flour is no longer visible. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan for 5 min. Cool completely on wire racks. Store in an airtight container at room temperature for up to 1 week.
