Matt's Molassass Cookies

Well we made up my favorite Molasses Spice cookies and they are delicious

2 1/4 cups All Purpose Flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp ground allspice

1/4 tsp finely ground black pepper

1/4 tsp salt
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12 tbsp unsalted butter, softened

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 large egg yolk

1 tsp vanilla extract

1/2 cup light or dark molasses

Start an oven at 375 degrees with a rack in the middle. Get two baking sheets and line with parchment paper (or spray lightly with a nonstick cooking spray).

Put all of the flour, baking soda, spices and salt in a bowl and whisk together.

In a mixing bowl combine softened butter and both the sugar and brown sugar and cream together until they turn light and creamy in color, about two or three minutes on medium. Then add the egg yolk and vanilla and combine for about 30 seconds. Then add the molasses and combine for about 30 seconds. Scrape down the bowl to make sure it is all incorporated and then add in the dry ingredients. Mix until just combined, scrape to make sure there is no flour remaining on the bottom or sides and mix about 20 seconds more.

Using a tablespoon measuring spoon get a heaping tablespoon of dough and place in the palm of your hand to roll into a 1 1/2 inch ball and place on the baking sheet. You will place the balls about two inches apart and I typically get about 12 per sheet. Bake one sheet at a time.
To bake, place in the middle rack and cook for a total of 11 minutes per tray, rotating halfway through cooking (so 5-6 minutes per side) so that the back is in the front for even cooking. The cookies will look undercooked and that is just fine, don't overcook them! They are done when the cookies are cracked on the tops and the sides have just set. Take the tray out to start the next tray and leave the cookies on the hot tray for another five or ten minutes and then move to a wire rack to cool completely.

These cookies are soft, chewy and spicy! I love them and think you will as well.