Ingredients:
3 3/4 cups (488g) all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
10 tbsp (140g) packed dark brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup (172g) unsulfured molasses
Method:
- Preheat oven to 350 degrees.
- Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the egg and vanilla extract mix until well combined.
- Add the molasses and mix until well combined.
- Add the dry ingredients and mix just until the dough is well combined. Dough will be thick.
- Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out.
- Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes.
- Remove cookie dough from freezer and immediately cut into shapes. You’ll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie.
- While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes.
- Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely.
- Repeat process with remaining cookie dough.
- Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.
Comments