- 2 1/4 cups all-purpose flour
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 3/4 cup (1 1/2 sticks / 170g) unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
Takes . Serves 30 cookies.
1 Whisk together flour, baking soda, spices: Preheat oven to 190°C. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
2 Prepare butter, sugar, and wet ingredients: Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
3 Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4 Make dough balls: Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Place on silpat mat on cookie sheets, spacing them 1 1/2 to 2 inches apart.
5 Bake: Bake at 190°C until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .
Do not overcook! The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.
I make them a bit smaller than recommended. These are pretty filling and just one small one is enough.