Molasses Spice Cookies

Page 459

Cuisine: North American | Course Type: Cookies/Bars

(1 review)

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Recipe Reviews

The best part of this recipe was that the spiciness of the cookie meant that I was satisfied with only one! The ginger flavor was nice and strong, I used unsulfured molasses, so that flavor did not overwhelm, and the ground black pepper added to the spicy note. I found it easier to shape the cookies by dropping the dough directly into the container of sugar from 2 spoons without first rolling it around on my hands as it was a very wet dough. A third spoon was used to make the transfer to the cookie sheet. You were admonished not to overbake and so I underbaked them as directed, but thought that they tasted too raw in the middle. It could be the humid Florida factor. This is a flavorful, pretty cookie and I will bake it again.

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