September 15, 2011

Alyssa's Spice Cookies

I just made the best spice cookies.  Maybe ever?  You see I had a hankering, something chewy, quite sweet and full of molasses and fall flavour.  So I took a few recipes with scrumptious looking pictures and cobbled them together.  The result? Well I already told you, the best spices cookies ever.  They're very chewy, with a firmer caramelized bottom.  They've got molasses coming out every cell and warm spice that fill your mouth up with happiness.  My mouth is doing a happy dance.  My hips wish my whole body was doing a dance so I could eat another one!  On this perfectly grey early autumn morning with the cool breeze floating through the narrow crack in the window moving the curtains in a dance, there was nothing better than a spice cookie and a cup of tea.

Alyssa's Spice Cookies

Makes 18 cookies

125 g (1/2 cup) butter, room temperature
1/2 cup molasses
1 egg
200 g (1 cup) white sugar
270 g (2 1/4 cups) flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt (if using salted butter)
2 tsp baking soda

And we're off:
Preheat oven to 350 F and line a baking sheet with parchment or a silpat.  In a large mixing bowl, or in stand mixer beat the butter, molasses, egg and sugar with paddle attachment on medium speed for a few minutes, until the mixture is very well combined and starts to look a little fluffy.

In a medium bowl sift together flour, cinnamon, ginger, nutmeg, salt and baking soda.  Stir together with a whisk.

With the mixer on low speed slowly add the flour mixture into the wet batter and mix until completely incorporated.

Using a medium sized scoop, scoop out cookies into baking sheet keeping at least 2 inches between each cookie.  Bake for 8-10 minutes, until cooked through, no wet bits remain.  Wait three minutes before transferring cookies to a cooling rack. Enjoy!

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