Soft and chewy molasses spice cookies from Cook's Illustrated Magazine, Jan/Feb 2002 (page 25)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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