Yields approximately 10-12 large cookies
Ingredients:
- 2 2/3 cups (350g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2.5 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (226g) unsalted butter, at room temperature
- 3/4 cup (180g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 whole egg
- 1 egg yolk
- 1/3 cup unsulphured molasses
- 1 tsp pure vanilla extract
Baking Instructions:
- Start by creaming the room-temperature butter with both the brown and granulated sugars until the mixture becomes smooth and creamy.
- Incorporate the whole egg, egg yolk, molasses, and vanilla into the butter and sugar mixture, beating until each ingredient is well combined and the mixture is creamy once more.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves to combine the dry ingredients.
- Gradually fold the dry ingredient mix into the creamy wet mixture until just combined, ensuring not to overmix.
- Using a scoop, form dough balls and place them on a cookie tray lined with parchment paper. Freeze the dough for about 7-8 minutes to firm up.
- Preheat your oven to 350°F (175°C). Once preheated, remove the dough from the freezer and bake for 12-15 minutes, or until the cookies are just set and the edges are slightly firm to the touch.
- Allow the cookies to cool for 3-5 minutes on the baking tray, which gives them time to set properly before transferring to a cooling rack.
To Serve:
- Enjoy these ginger molasses cookies warm, with the spices conjuring up the cozy comfort of the season. Perfect with a glass of milk or a cup of tea!
These cookies boast a perfect balance of sweetness from the molasses and a kick of warm spices, making them a delightful treat for any cookie lover.
