Soft and chewy molasses spice cookies from Cook's Illustrated Annual Edition 2002 by Cook's Illustrated Magazine

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Notes about this recipe

  • hillsboroks on January 28, 2022

    These are the kind of molasses spice cookies you dream about. As ashallen says they are crispy on the outside and chewy on the inside. I made the version where you roll them in orange sugar before baking. The orange flavor melds beautifully with the warm spices. I used a 1 1/2 tablespoon scoop to make the cookie balls and ended up with 2 1/2 dozen cookies .

  • ashallen on September 14, 2019

    One of my all-time favorite cookies - so good, they make me want to hide them somewhere so I can eat them all myself!!! Intensely flavorful, soft, moist, spicy, and chewy and a light crunch on the outside from the rolling sugar. I usually use a darker vs. lighter molasses - I like the deep and dark flavor it gives. These keep their flavor and their chew for several days after baking. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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