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
- Preheat oven to 375°.
- 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 preheated oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through.
- Remove from oven; let cookies rest on pan for 5 min.
- Transfer cookies to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
