For the month of November, us TWD Bakers are given the option to bake the recipes in whichever order appeals to our schedules. Since I had already made the Molasses Spice Cookies once before, I knew it would be easy to whip them up again. Unfortunately, I made the mistake of letting the butter melt instead of just coming to room temperature. The cookies tasted absolutely delicious, but they were really flat and thin. I used the picture from the last time I made these, since this batch didn't look all that pretty. But they still managed to disappear within a few days!
If you follow the recipe well and don't mess up the butter, you'll get a slightly thin and chewy cookie, with a hint of heat from black pepper and ginger. The molasses flavor really comes through and makes these cookies a perfect fall/winter afternoon treat. Thanks for picking one of my Dorie favorites, Pamela!
8 comments:
As you say, the important thing is that they taste great. Well done!
I am going to make these next week and use them for my soldiers (Operation Baking Gal!), minus a few for me! I'll make sure my butter doesn't melt! :)
As long as they still tasted great, right? I'm actually not a huge fan of molasses, but everyone who is loved these!
YUM! They sound delicious.
They look just perfect. It is always the taste that counts.
Thanks for baking with me, even if it meant baking them a second time! And I think they looked great in that picture.
Im glad you liked them. I can't wait to make these. I made the cake this week, it was good too!
Those look so good! I love molasses cookies!
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