The Bake From Scratch magazine makes for lovely reading, but they also have their own cookbooks that are available at the library (and to purchase online I’m sure!). These wonderful cookies are from ‘Volume Two’ and I’m looking forward to when the libraries are open again so that I can check out the others!
3/4 c. butter
1/2 c. EACH sugar AND packed dark brown sugar
1/4 c. molasses AND 1 egg
2 1/4 c. flour
2 t. baking soda AND 1 t. cinnamon
1/2 t. ground ginger AND 1/4 t. cardamom
~1/2 c. turbinado sugar in a small bowl for rolling the cookie balls in
In a small heavy pot, melt the butter over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Pour it into the bowl of your electric mixer and allow it to cool to room temperature before continuing.
When the butter has cooled and you’re ready to bake, preheat the oven to 350 and line a couple of baking sheets with parchment. Add both sugars to the browned butter in your mixer and beat for a few minutes until the mix is fluffy, scraping down the sides as needed, and then beat in the molasses and egg. In a separate bowl, whisk together the flour, baking soda and 3 spices and then with the mixer on low speed, gradually add in the flour mix and beat until just combined.
If your cookie dough is a little bit soft, you may need to cover the bowl and refrigerate it for about a half hour before proceeding. Mine was good to go (cold day!), so I went ahead with rolling and baking. Using a tablespoon-sized cookie scoop, scoop the cookie dough and roll it all into even balls. Roll each ball in the turbinado sugar and place on the prepared baking sheet. Bake for 12 minutes – the aim is for a chewy cookie – and then leave the cookies on the pan for a few minutes before removing them to a rack to cool completely.