29 Dec 2012
These have become a favorite at our house around the Christmas season. We made a quadruple batch this year. I emphasize the we because it takes more than one person to do a job that big! Also, please note that the recipe does not require you to flatten with the bottom of a glass dipped in sugar, as you can see from the above image I did. But the first batch barely spread out, and I felt so moved to squash them a bit. Either way they’re lovely little morsels!
- 2 1/4 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- Pinch of fresh nutmeg
- 3/4 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/4 cup molasses
- White sugar-to roll the cookie dough in
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.