Sugar-topped molasses spice cookies
Yield: 24 servings
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• Pinch (small or large, your choice) of cracked
or coarsely ground black pepper
• 12 tablespoons (1½ sticks) unsalted butter,
room temperature
• 1 cup packed light brown sugar • ½ cup molasses (not blackstrap)
• 1 large egg
• About ½ cup granulated sugar, for rolling
Directions:
1. Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
2. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed.
3. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing just until the flour and spices disappear. If some flour remains in the bottom
of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. The dough will be smooth and very soft.
4. Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes or refrigerate for at least 1 hour or up to 4 days.
5. Center a rack in the oven and preheat the oven to 350 degrees. Line 2 baking sheets with parchment or silicone mats.
6. Place the granulated sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces and roll each piece into a small ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between ¼ and ½ inch thick.
7. Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool at room temperature.
Per serving: 167 calories; 6 g fat; 4 g saturated fat; 23 mg cholesterol; 2 g protein; 27 g carbohydrate; 18 g sugar; no fiber; 162 mg sodium; 27 mg calcium
—Recipe from “Baking” by Dorie Greenspan