These cookies are so yummy, warm and spicy with just a hint of a bite and the orange pairs lovely with the ginger. The cookies above are not glazed yet.
Courtesy of Cook's Illustrated
Makes about 22 cookies
Bake the cookies one sheet at a time so they develop the nice cracks as seen above. Remove the cookies from the oven when they still look slightly raw and under baked. They will puff and then crack as they approach doneness.
1/3 cup sugar, plus 1/2 cup for dipping
2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 TBS softened butter
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla
1/2 cup molasses
Glaze
Zest of 1 orange, tangerine, etc.
2 TBS juice
3/4-1 cup powdered sugar
1. Adjust oven rack to middle position and heat to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar in bowl for dipping.
2. Whisk together flour, spices and salt in medium bowl and set aside.
3. In a standing mixer with paddle attachment, beat butter with brown sugar and remaining 1/3 cup sugar until light and fluffy. Add yolk and vanilla. Reduce to low and add molasses. Scrape bottom and sides of bowl and add flour mixture and beat until just incorporated. Give dough final stir by hand. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between your hands, drop into sugar bowl and turn to coat. Place on baking sheet 2 inches apart.
5. Bake, one sheet at a time, reversing position of sheet halfway through baking to ensure even cooking. Bake until cookies have browned, still puffy and edges have begun to set, (will look raw between cracks and seem underdone, about 11 minutes depending on how big the dough balls are.
6. Cool on sheet for 5 minutes then transfer to wire cooling rack. Mix together glaze ingredients in small bowl, using soup spoon drizzle glaze over cookies, let dry 10-15 minutes. Store in airtight container.
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