For the past week, I’ve been locked in my house by an icy witch named Cleon! It’s freezing in Dallas to the likes we’ve never seen. If the cold wasn’t enough to make me crazy, I’ve been without internet access because the lines were down for days. I’m not complaining though, as our house was one of the only ones with power so we were warm, toasty, and had enough food to feed the neighbors. Let’s be honest, having a break from work and a chance to spike my coffee in the morning was welcomed!
If you were around to witness my last contact with the outside world on instagram before I lost my internet it looked something like this:
Super soft and chewy, crackled, and close to holy, these molasses cookies are what saved us and the neighborhood form Cleon’s icy grasp on one of the worst days. It seriously is one of the best molasses cookies I’ve ever had in my entire life and it came from America’s Test Kitchen! The recipe can be found in the newly released The America’s Test Kitchen Cooking School Cookbook and lucky for you I’m going to not only share the recipe with you but give you a chance to bring home this book for the holidays…but first, a little bit about this fabulous treasure!
In my opinion, Cooking School Cookbook, is the best cookbook for anyone beginning to cook or is looking to have an all-in-one cooking reference guide at their fingertips. It’s unlike any cookbook as it’s a virtual encyclopedia of cooking information. From the very basic, how to make rice, to how to create a soufflé, it literally has everything you ever wanted to know about cooking and even grilling!
Not only does it cover all spectrums of cooking but it does so in basic terminology with beautiful visuals. Like I said, it is a perfect reference guide for the more experienced home cook and the best book you could ever want for the inexperienced. You can find it on Amazon.
Now for the recipe to end all molasses cookie recipes!
For the best flavor, make sure that your spices are fresh. Light or mild molasses gives the cookies a milder flavor; for stronger flavor, use darker molasses. This recipe is from The America's Test Kitchen Cooking School Cookbook.
- 1/2 cup plus 1/3 cup granulated sugar
- 2 1/4 cups 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
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1/3 cup packed dark brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup light or dark molasses
- Adjust oven rack to middle position and preheat oven to 375°F. Line two baking sheets with parchment paper. Place 1/2 cup granulated sugar on a plate or shallow baking dish.
- Whisk flour, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt together in a medium bowl and set aside.
- Using a stand mixer fitted with a paddle, beat butter, brown sugar, and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium low and add egg yolk and vanilla, beat until incorporated. On medium-low speed add molasses and beat until combined, about 20 seconds scraping down bowl as needed. Reduce speed to low and add flour mixture; beat until incorporated, about 30 seconds. Give the dough a final stir to ensure that no flour pockets remain. Dough will be soft.
- Working with 1 tablespoon of dough at a time, roll into balls. Roll half of dough balls in sugar and toss to coat. Place the dough balls 2 inches apart on prepared baking sheet. Repeat with remaining dough.
- Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw in between cracks and seem underdone), about 11 minutes. Do not overbake.
- Let cookies cool on baking sheet for 5 minutes; transfer to a wire rack and let cool to room temperature.
by Meredith Steele