Spicy Molasses Cookies By Bijoux

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/3 cup dark brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dark molasses
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons freshly grated gingerroot
• 1/2 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon curry powder
• 1 teaspoon grated orange zest (omit if using curry powder)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• granulated sugar, and
• demerara sugar, for rolling

Recipe

• 1 preheat oven to 375 degrees.
• 2 in large bowl beat together: softened butter, sugar, and brown sugar until light and fluffy, about 3-6 minutes on medium speed.
• 3 add the egg and vanilla; beat until combined, about 30 seconds.
• 4 stir in the molasses. beat until incorporated, about 30 seconds.
• 5 reduce speed to low and slowly mix in the dry ingredients until combined.
• 6 roll into 2 tablespoons sized balls, roll in sugar and place on parchment lined cookie sheet with plenty of space to spread out.
• 7 bake 10 minutes until the edges are set and the middles are soft and undone. let cool on baking sheet until they are stabilized before transferring to a rack to cool.
• 8 *notes and tips from bijoux*: " -i add some demera sugar to the regular sugar that i roll the cookies into. the demera gives that extra crunchy sparkle. superfine sugar, not powdered, is also very pretty & keeps its whiteness with the dark cookie crackles, too.
• 9 -this dough is really sticky, keep putting your hands in cold running water and keep hands dripping wet for the cookie ball rolling process.
• 10 -i usually add more ginger than is called for.
• 11 - best if you cook these cookies one pan at a time in the middle of the oven so that the heat distributes evenly.
• 12 - yes, these cookies are really not fully cooked when pulled out of the oven. don't overcook them! eventually, they fall and get that wrinkly/crispy/chewy texture. let cookies sit on the pan a few minutes before putting on a wire rack to cool. these are really tasty warm straight out of the oven, too.".