First of all, I want to sincerely apologize to anyone who enjoyed my blog for not posting for so long. All I can say is that times have been rough and it's been a while since I've felt up to cooking, let alone writing about it. Now, however, I'm back with one of my favorite new cookies recipes so I hope you enjoy it. This recipe originated from Dorie Greenspan's Baking: From My Home to Yours. After a couple tweaks, it has become one of my all time favorite desserts. It is intensely molasses-y deliciously spicy (using half the spices in your cabinet) and wonderfully chewy. You can make them bite sized, or normal sized, but my favorite way to eat them is giant sized.
Dorie Greenspan's Modified Giant Molasses Cookies
2 1/2 cups flour (whole wheat pastry or all purpose works best)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
pinch of cloves
generous grate fresh nutmeg
12 tablespoons unsalted butter at room temperature
1 cup packed brown sugar
1/2 cup molasses
1 large egg
1/2 cup sugar
1 teaspoon cinnamon
In a seperate bown mix together the dry ingredients (flour through nutmeg) and set aside. With a mixer, beat the butter until smooth and creamy. Scrape down the sides of the bowl and add in the brown sugar and molasses. Beat for approximately 2 minutes or until fully combined. Add egg and beat for another minute until fully incorporated. Add in the dry ingredients and mix until entirely blenged. Shape the dough into a ball and refrigerate for 1 hour up to 4 days (or you can freeze it and keep it around longer, most likely up to a month).
Preheat the oven to 350 F. Mix the sugar and cinnamon for rolling together in a small bowl. Roll the dough into walnut sized balls (or double that for giant sized cookies) and then roll in the cinnamon sugar. Place the balls on the cookies sheet 2 to 3 inches apart (these spread quite a bit) and flatten with your fingers. Bake the cookies for 12 to 14 minutes until the cookies are set and a bit crackly looking (lower the time to about 10 minutes if you're like me and like super soft, chewy cookies) Remove the cookies from the baking sheet to a cooling rack and let cool to room temperature (or if the smell makes you as impatient as it does me, scoop the hot cookie from the sheet into your hand and blow on it, careful not to burn your hand too badly, until it's cool enough to eat)
Do to the intensly spiced and chewy nature of these cookies, milk is almost a requirement.