Molasses Spice Cookies

When I'm stressed, I lose all interest in food. I decided to make comfort cookies, trying to coax my appetite back. While I was baking these, my house smelled like a "home" and childhood memories flooded back. I remember when I would come home from school, and my mom already had dinner simmering on the stove, and it was always such a comforting feeling. If your looking for a 'comforting' cookie, these hit the spot. The first thing my boys said when they walked in the door from school was........ MMMMMMMMmmmmmmm , what's that smell ? {Heavenly}

For those Ina Garten fans ... I found these La Rochere glasses at TJ Maxx ! $2.99 each. This pattern is Versailles, which is perfect for me because it has shells on it ! ( Ina has the Amite pattern by Cristallerie La Rochere )

Molasses Spice Cookies (Cooks Illustrated THE BEST RECIPE COOKBOOK)
Preparation time: 30 minutes. Makes 18 large cookies.


2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses

Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.

Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

plate -"Shoreline" by Spode. ($2.99 at TJ Maxx) I love this pattern !

It's DIY Day at a soft place to land and my entry for Foodie Friday hosted by Desgins by Gollum