Ingredients: |
Ingredients: 2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 unsalted butter, softened
1/2 cup packed light or dark brown sugar
1/4 granulated sugar
1/4 unsulphured or dark molasses
1 large egg, at room temperature
2 teaspoons pure vanilla extract
Rolling:
1/3 cup granulated or coarse sugar
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Directions: |
Directions:Whisk the flour, baking soda, giner, cinnamon, cloves, nutmeg and salt together until combined. Set aside
In a large bowl using a hand held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes.
Add the molasses and beat until combined.
Then add the egg and vanilla extract and beat until combined, about 1 minute. S
Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or stretch wrap and chill for 1 hour and up to 2 - 3 days.
Preheat oven to 350º
Remove cookie dough from the fridge. If the cookie dough chilled longer than 2 hours, let it sit a room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough into 1 Tablespoon each into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11 to 12 minutes or until edges appear set. If the tops aren't appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2 or 3 times. This will help those warm cookies spread out and crack on top. Return to the oven for one additional minute
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Line two large baking sheets with parchment paper or silicone mats |
This recipe for Seriously Soft Molasses Cookies is from