Five-Spice Molasses CookiesHere’s a fantastic cookie: pillowy, subtly spiced and sugared. The “Five-Spice Molasses Cookies,” from the November/December 2017 issue of Bake from Scratch, are a grand victory for molasses. I want to eat these cookies all the time.

This is a cookie batter that needs to be paced. First, you need room-temperature eggs and butter, so make that happen. Once I mixed the batter, I wrapped and refrigerated it overnight.

Next day: I was satisfied to hand-roll dough balls in a shallow bowl of 6 Tbsp. of sugar. I made sure to “undercook” my 54 cookie balls for 8 minutes 30 seconds.

Taste just enough molasses to not be cloying. Success, indeed.

PREP TIME: butter and eggs come to room temperature, dough refrigerates overnight, cookies bake in less than 9 minutes
TASTE: subtle spice, subtle sugar, just enough molasses

Next time, I’ll return to the savory world. I want to make the “Shrimp Curry with Coconut, Mustard Seeds and Chiles,” from the October 2017 issue of Food & Wine. Come back to my site next week, to see how this works.