soft and chewy molasses cookies

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One of the things I love about Dublin is the weather. No, I’m not referring to the incessant rain…I’m talking about how the temperature hovers around 40-60 degrees Fahrenheit pretty much all year round (God knows what that is in Celsius).

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Speaking of conversion confusion: Laundry cycle at 40 degrees? Speed limit of 100 km/hr? Huh?

I don’t think I’ll ever know.

Plus, pretending that the Euro sign is actually in dollars is perfect for distracting myself from the obscene amounts of money I’m burning through.

I’m worth every penny/quid/tuppence though…right, mom and dad?

You love me :)

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Anyway, the weather is absolutely perfect for runs outside. You couldn’t pay me enough to jog outside back home in Pennsylvania at this time of year, but here I can wear leggings and a light jacket February.

It still gets a little chilly when the sun goes down though, and that’s where these cookies come in.

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Spicy, sweet, chewy molasses cookies. Super comforting to chase away the chills, as well as the occasional homesickness.

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The recipe is originally from Cook’s Illustrated, so you know they’ve got to be good.

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Soft and Chewy Molasses Cookies

adapted from Tracey’s Culinary Adventures

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark

1/2 cup sugar for rolling

Center a rack in the oven and preheat oven to 375 F. Line baking sheets with parchment paper. Place 1/2 cup sugar for dipping in a shallow, wide bowl.

Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

In the bowl of a mixer, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes.

Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds.

Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula.

Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball. Roll ball in sugar to coat and set on prepared baking sheet, spacing cookies about 2 inches apart. Repeat with remaining dough.

Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake if you want the cookies to be soft and chewy.

Cool cookies on baking sheet 5 minutes, then transfer cookies to wire rack to cool completely.

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