C is for Cookie

I've tried hard to press Sean into saying what his favorite cookie is. Last year, I tried to find his preferred sugar cookie. After 3 or 4 tries, I gave up. From now on, I'll be baking MY favorite sugar cookie recipe.

So now we think Sean's favorite cookies are Molasses Spice Cookies. I made them this week and they are absolutely perfect with a cup of ginger tea. This recipe is from Cook's Illustrated, and I made the variation with orange essence, so that is the version I'll include below. If you have something against oranges, just leave out all the zest. I have to say, these cookies are a tiny bit fussy to make but I am always surprised how much I like them each time we bake them. Especially with the orange zest.

Tip: Measure out molasses in a liquid measuring cup that has been sprayed with cooking spray or greased with butter. It slides right out. Or, if you have one of those gunk tubes from Pampered Chef, you don't have to spray it, just punch it out.

Molasses Spice Cookies with Orange Essence

1/3 c granulated sugar, plus 2/3 c for dipping
2 1/4 c unbleached, all-purpose flour
1 t baking soda
1 1/2 t ground cinnamon
1 1/2 t ground ginger
1/2 t ground cloves
1/4 t ground allspice
1/4 t finely ground black pepper
1/4 t salt
12 T butter (1 1/2 sticks), softened but cool
1/3 c packed dark brown sugar
1 egg yolk
1 t vanilla extract
1/2 c light or dark molasses
2 large oranges

Adjust oven rack to middle position and heat to 375 degrees. Line 2 baking sheets with parchment.

Zest the oranges until you have 3 t of zest. Place 2/3 c white sugar in a food processor with 1 t of the zest, and whir until pale orange, about 10 seconds. Store this on a plate or cake pan to use later.

Whisk flour with all dry ingredients (spices, soda, salt) in a medium bowl until combined; set aside.

In standing mixer bowl with paddle attachment, beat butter with the 1/3 c white sugar, 1/3 c brown sugar and the remaining 2 t. of orange zest until light and fluffy, about 3 minutes on medium-high. Add yolk and vanilla (stop or reduce speed to as not to wear these two ingredients), and beat until incorporated, about 20 seconds. Add molasses at lower speed and beat till mixed, about 20 seconds, scraping the bowl sides and bottom once. On lowest speed, add the dry ingredients and beat about 30 seconds, scraping the bowl once. Finish the dough with a few strokes by hand to assure no flour pockets. The dough will be soft.

Using a tablespoon measure, scoop heaping balls of dough and roll into 1 1/2 inch balls. Drop balls into the plate of orange-ified sugar from earlier. It helps to do about 4 at a time, then toss in sugar to coat and set on the baking sheet. (The more sugar you can force on that dough, the snowier the finished cookie will look.) Space about 2 inches apart. When you have a sheet full, bake in oven (one sheet at a time) for about 11 minutes, rotating halfway through, until browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone). Do not over bake.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool. These keep for about 5 days (if not eaten, of course) in a sealed plastic bag.