Molasses Spice Cookies

America's Test Kitchen Healthy Family Cookbook
  • 1/2 cup (3.5oz) granulated sugar
  • 3/4 cup (3.75oz) all-purpose flour
  • 1/3 cup (1.75oz) whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon pepper
  • 1/4 cup light or dark molasses
  • 3 tablesppons dark brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees
  2. Line two large baking sheets with parchment paper
  3. Spread 5 tablespoons of the granulated sugar in a shallow dish for rolling.
  4. Whisk the all-purpose flour, whole-wheat flour, baking soda, and salt together in a bowl
  5. Melt the butter in a small saucepan over medium heat
  6. Stir in the cinnamon, ginger, cloves, allspice, and pepper and cook until fragrant, 1 to 2 minutes
  7. Transfer the butter mixture to a large bowl and let cool slightly.
  8. Whisk the remining 3 tablespoons grandulated sugar, molasses, brown sugar, egg yolk, and vanilla into the melted butter until smooth.
  9. Stir in the flour mixture until combined.
  10. Working with the 1 heaping tablespoon of dough at a time, roll the dough into balls with wet handd, then roll in the sugar to coat.
  11. Lay the balls on the prepared baking sheets, spaced about 2.5" apart.
  12. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 9 to 12 minutes, rotating the baking sheet halfway through baking.
  13. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Per cookie: Cal 100; Fat 4g; Sat Fat 3g; Chol 20mg; Carb 16g; Protein 1g; Fiber 0g; Sodium 55mg