Amaranth Bakery & Café Molasses Cookies
Makes about 7 dozen (2 1⁄2-inch) cookies
1 1⁄2 cups (3 sticks) unsalted butter, room temperature
2/3 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
1 cup molasses
2 teaspoons vanilla extract
4 1⁄2 cups flour
2 teaspoons baking soda 1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground black pepper
Sugar to coat cookies
In a large bowl, cream butter and sugars. Add eggs, molasses and vanilla and mix well.
In another bowl, whisk together flour, baking soda and seasonings, then add to creamed mixture. Chill 1 hour.
Preheat convection oven to 350 degrees. Line a full sheet pan, or two half-sheet pans, with parchment paper.
Form dough into balls and dip in sugar, then place 2 inches apart on parchment-lined pans.
Note: The number of cookies you get will depend on the size of scoop you use. The bakery uses large balls of dough for cookies that are 4 inches in diameter. Balls 1 1⁄4 inches in diameter will yield 2 1⁄2-inch cookies.
For 4-inch cookies, bake in preheated convection oven 12 minutes or until done. For smaller cookies, bake 7 minutes.
Remove from oven and let sit on cookie sheet 1 to 2 minutes, then remove to a rack to cool completely.