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!