Description
The great thing with these cookies is that you can cook them longer to get a ‘snap’, or cook them for only 10 minutes like I tend to do and allow the sugared outside to add a bit of crunch. Either way, these are a family favorite and this recipe is a blend of sorts from my Mom and Mother-in-law.
**For over-the-top cookie sandwiches, measure each cookie exactly so they fit together beautifully (I find 22 g/cookie is perfect), and then spread thick cream cheese icing in between right before serving.**
Ingredients
2 1/4 c. (281 g) flour
2 t. EACH ground ginger, ground cloves AND baking soda
1 t. cinnamon AND 1/2 t. salt
3/4 c. (170 g) butter
1 c. 200 g) sugar (plus extra for rolling – 1/3 c. (67 g) should be enough)
1 egg AND 1/4 c. (61 g) molasses
Instructions
Preheat the oven to 350 and combine the 6 dry ingredients in a small bowl and set aside. Using your electric mixer, beat together the butter and sugar and then add the egg and molasses, mixing well to combine and scraping down the sides of the bowl as needed.
Gradually add the dry ingredients and mix until there is no trace of flour and then roll the cookies into equal sized balls – I usually do the size of a heaping teaspoon, a cookie scoop works well! At this point you can then carefully roll each ball in a bit of white sugar, and then I recommend chilling the prepped balls for even just 20 minutes to ensure a good-looking cookie. When you’re ready to bake, place on your baking sheet covered with parchment paper, about 2 inches apart and bake for 10 minutes – try longer if you like more crunch. These are especially good with an afternoon cup of coffee.
- Category: Cookies