Molasses comes from the same place most regular white granulated sugar does: the tall, thick grass called sugarcane. Molasses is made by boiling sugarcane juice into a sweet, sticky syrup. It can be boiled just once to make “mild” or “light” molasses, twice to make “full” or “dark” molasses, or three times to make “blackstrap” molasses. You can use light or dark molasses in this recipe, but don’t use blackstrap molasses here — its flavor is too bitter and intense.
Molasses Cookies
Makes 12 cookies 1 cup plus 2 tablespoons (5 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
6 tablespoons unsalted butter, melted
1/3 cup packed (2 1/3 ounces) dark brown sugar
1/4 cup (3 ounces) molasses
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 cup (1 3/4 ounces) sugar 1. HEAT AND LINE: Adjust oven rack to middle position and heat oven to 375 degrees. Line a baking sheet with parchment paper….