One more recipe from Sarah Kieffer’s new cookie book!
These wonderful cookies may have tasted even more spectacular because they looked so simple and unassuming. Wow. The extra teaspoon of molasses may have been the secret ingredient. Like her snickerdoodles, they had a crispy edge and soft center.
The recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars and More by Sarah Kieffer. I chilled the dough prior to baking and modified the cookie size. I also reduced the amount of granulated sugar needed for rolling. Great!
Yield: 30 to 32 cookies
- 364 g (2 1/2 cups plus 1 T) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt (I used fine sea salt)
- 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
- 350 g (1 3/4 cups) dark brown sugar
- 1 tsp molasses
- 1 large egg plus 1 large yolk
- 2 tsp pure vanilla extract
- 50 g (1/4 cup) granulated sugar, for rolling
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C). (I did not use the convection setting.)
- Line rimmed sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes.
- Add the egg, yolk, and vanilla, and beat on medium speed until combined.
- Add the flour mixture and beat on low speed until just combined.
- Place the granulated sugar in a small bowl.
- Using a medium-sized cookie scoop, ration the dough into 30g (1 oz or 1 1/2 T) portions. (At this point, I wrapped the scoops with plastic wrap and chilled them. I baked half after 1 hour and the other half after 24 hours.)
- Roll each ball in the granulated sugar and place 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 12 to 13 minutes (for the chilled dough).
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Repeat with remaining dough.
Note: Store cookies in an airtight container at room temperature for up to 3 days.