Soft Molasses Cookies

Posted November 02, 2004 10:00 pm

Soft Molasses Cookies
1 cup (2 sticks) unsalted butter
1 cup sugar, plus additional for dusting cookies
1/2 cup molasses2 1/4 teaspoons baking soda
1 teaspoon salt1 1/4 teaspoons cinnamon1 1/4 teaspoons ground cloves
3/4 teaspoon ground ginger
2 large eggs3 1/2 cups (14 3/4 ounces) unbleached all-purpose flourIn a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at slow speed. Add the baking soda, salt and spices. Add the eggs, one at a time, beating well after each.Scrape down the sides of the bowl, then mix in the flour. Cover the bowl and refrigerate 1 hour.Heat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.Shape or scoop the dough into 1 1/2-inch balls. Roll each ball in sugar and place on the baking sheets, leaving about 2 inches between them. Bake the cookies for 10 minutes. The centers will appear soft and puffy. Cool cookies on the pan for 10 minutes, then transfer to a wire rack to cool completely.Makes 44 cookies. "The King Arthur Flour Cookie Companion" (2004 The Countryman Press, $29.95)

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