recipe from Cook’s Illustrated
makes about 2 dozen

  • 1/3 cup sugar, plus 1/2 cup for rolling
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 12 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses


  1. Adjust oven rack to middle position and preheat oven to 375F
  2. Spread 1/2 cup sugar in a shallow dish, set aside. In medium bowl, whisk flour, cinnamon, ginger, baking soda, cloves, allspice and salt together. Using stand mixer fitted with paddle, beat butter, brown sugar and remaining 1/3 cup sugar on medium speed until light and fluffy, about 3-6 minutes. Beat in egg yolk and vanilla until combined. Beat in molasses until incorporated. Reduce speed to low and slowly add flour mixture until combined.
  3. Working with 2 tablespoons dough at a time, roll into balls and then roll in sugar to coat. Space balls 2 inches apart on the baking sheet
  4. Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, 10-12 minutes. Transfer to wire rack to let cool.day233-1day233-2day233-3

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