Ingredients
Yields 12 servings
- 2 ¼ Cups all purpose flour
- 1 Cup dark brown sugar
- ¾ Cup unsalted butter (softened)
- ¼ Cup molasses (light flavored)
- 1 egg (large)
- 2 Teaspoon baking soda
- 1 ¼ Teaspoons ground ginger
- 1 Teaspoon ground cinnamon
- ¼ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- ¼ Cup white sugar (for rolling, more if needed)
Method
12 steps
- 1
Preheat oven to 375°F.
- 2
Prepare a couple large baking sheets by lining them with parchment paper.
- 3
In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the brown sugar and butter until light and airy 3 to 4 minutes.
- 4
Slowly stream in the molasses, once combined, scrape the sides and add in the egg. Mix until fully combined and airy again.
- 5
Sift in the flour, salt, baking soda, and spices into the butter mixture, and combine on low speed until a thick dough forms.
- 6
Place the white sugar into a small bowl and set it nearby
- 7
Fill a small cup or bowl with water and set it nearby.
- 8
Scoop about ¼ cup of the dough out into the palm of your hand, roll the dough into a ball.
- 9
Take the ball of dough and roll it in the bowl of white sugar so that it is generously covered in sugar. Set the ball onto a baking sheet then dip your fingers into the cup of water to dampen them and press the ball down lightly to flatten the ball a bit.
- 10
Repeat this step, keeping plenty of space between the cookies on the baking sheet. You should be able to fit about 5 to 6 cookies on each sheet.
- 11
Bake one sheet of cookies at a time on the middle rack of your preheated oven. Keep the other sheet of dough in your fridge while the first sheet is baking. Bake for 10 to 15 minutes, until the cookies have hardened on the edges and have spread.
- 12
Take the cookies out and let cool. Bake the second tray of cookies.
From the family
0 notes on this recipe.
No comments yet — be the first to say how it turned out.
Log in to leave a comment.