adapted by Simply Recipes Yield: 2.5 dozen cookies 2 1/4 cups AP flour 2 tsp baking soda 1/2 tsp salt 1 tsp ground ginger 1 1/2 tsp ground cinnamon 1/4 tsp ground allspice 3/4 tsp ground cloves 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup dark brown sugar, packed 1/2 cup granulated sugar, plus 1/4-1/3 cup for rolling cookies (Use 1/4 to not waste sugar) 1 large egg, room temperature 1 tsp vanilla extract 1/3 cup unsulphered molasses (I used Grandma's Molasses in the dark yellow jar) 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 at medium speed). Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula. Add dry ingredients, and beat at low speed until just combined (~30 seconds). Place remaining 1/4-1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart. Bake until the outer edges of the cookies begin to set and
centers are soft and puffy, about 11 to 12 minutes. Cool cookies on
sheets for 2 to 3 minutes before transferring them to cooling racks. EAT THEM WHILE THEY'RE WARM! Store in an airtight container; they last more than 3 days, if you have any left after that. Note: 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. Glaze (optional): When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies. (I put some of this glaze on a few of the cookies, and they don't enhance the cookies that much or make them look any prettier.) |