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Categories:
flour baking soda salt ground cinnamon ground ginger ground cloves butter sugar egg molasses sugar cookie sheets
Viewed: 7 - Published at: a year agoIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup sugar in a shallow bowl, for finishing
- 2 or 3 cookie sheets or jelly roll pans covered with parchment or foil
Method
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix.
- In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened.
- Add the egg and continue beating until smooth.
- Lower speed and beat in half the dry ingredients, then the molasses.
- Stop the mixer and scrape down bowl and beater.
- Beat in the remaining dry ingredients.
- Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.
- Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough.
- Roll into balls between the palms of your the hands, then roll in the sugar.
- Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading.
- Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch.
- Slide the papers from the pans to racks.
- Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
