Molasses Cookies

Another airport, another America's test kitchen "Best of" magazine, and another wonderful recipe. As a New Englander I was trained to like molasses, and these cookies while closer to gingersnaps than Nanny's molasses cookies are delicious. I use the Breir Rabbit Dark molasses, as it is the darker of the two available in my grocery store.

1/3 c granulated sugar, plus some for dipping
1/3 c dark brown sugar
1 1/2 sticks butter
1 tsp orange zest, plus some for coating
1 large egg yolk
1 tsp vanilla
1/2 cup molasses
2 1/4 c flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 allspice
1/4 black pepper (yes, really!)

1. Preheat oven to 375
2. Whisk dry ingredients in a separate bowl, and set aside
3. beat the butter, orange zest, and brown and white sugars until fluffy
4. Add the egg yolk, molasses and vanilla to the butter mixture and beat well.
5. slowly add the dry ingredients to form a dough.
6. combine remaining orange zest (around 1 tsp) with about 1/2 white sugar in a bowl and mix until the sugar is orange.
7. form teaspoonfuls of dough into balls and roll in sugar.
8. bake on an ungreased cookie sheet for about 11 minutes- cookies will be slightly underdone. Allow to cool a few minutes on the cookie sheet before removing to a cooling rack.

Moist, Chewy, and delicious.

From America's Test Kitchen All time Best Recipes.