3/4 cup (170g) butter, softened
1/2 cup (100g) white sugar*
1 large egg (seriously -- a large one)
1/4 cup (85g) robust molasses
2 cups (250g) flour
2 tsp baking soda
just under 1/2 tsp salt (don't underestimate the importance of salt in a spicy recipe like this!)
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
another 1/2 cup white sugar
*Use the given amount for sugar for a plush, cakey cookie; use 50% more sugar for a crispy, rich cookie.
In a medium bowl, mix softened butter, 1 cup sugar, and egg until smooth. Stir in molasses.
In another bowl, combine flour with baking soda, salt, & spices. Add this to molasses mixture and stir until smooth.
Cover & chill dough for at least 1 hour. (A tip: When you do this, be sure to keep the dough in some sort of sealed container to avoid absorbing other odors from the fridge.)
Preheat oven to 375 Fahrenheit (190 Celsius). Shake remaining sugar onto a plate. Scoop out bits of dough and form into walnut-sized balls, rolling these in sugar before placing 2" apart on an ungreased, or baking-paper-lined, cookie sheet. I know it seems like a lot of sugar, but it gives them the most wonderful sparkle and a little caramelized crunch before you bite into the softness!
Bake 8-10 minutes until you think they're just about, but not quite, done -- they'll brown just a tiny bit more while cooling, and you want them soft.
Serve with Glühwein! Nyam nyam nyam!
1/2 cup (100g) white sugar*
1 large egg (seriously -- a large one)
1/4 cup (85g) robust molasses
2 cups (250g) flour
2 tsp baking soda
just under 1/2 tsp salt (don't underestimate the importance of salt in a spicy recipe like this!)
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
another 1/2 cup white sugar
*Use the given amount for sugar for a plush, cakey cookie; use 50% more sugar for a crispy, rich cookie.
In a medium bowl, mix softened butter, 1 cup sugar, and egg until smooth. Stir in molasses.
In another bowl, combine flour with baking soda, salt, & spices. Add this to molasses mixture and stir until smooth.
Cover & chill dough for at least 1 hour. (A tip: When you do this, be sure to keep the dough in some sort of sealed container to avoid absorbing other odors from the fridge.)
Preheat oven to 375 Fahrenheit (190 Celsius). Shake remaining sugar onto a plate. Scoop out bits of dough and form into walnut-sized balls, rolling these in sugar before placing 2" apart on an ungreased, or baking-paper-lined, cookie sheet. I know it seems like a lot of sugar, but it gives them the most wonderful sparkle and a little caramelized crunch before you bite into the softness!
Bake 8-10 minutes until you think they're just about, but not quite, done -- they'll brown just a tiny bit more while cooling, and you want them soft.
Serve with Glühwein! Nyam nyam nyam!
By the way, I actually noticed a correlation between cookie quality and egg quality! We usually get our eggs from the "chicken lady" at our local farmer's market; but last week, we ran out and so stopped by cheapo Aldi for a some. I made one batch with the Aldi eggs and they were tasty, but a bit flat and spread-out. I just made a new batch with the farmer's eggs today, and the cookies were so fluffy and springy!
ReplyDeleteAmazing!
I am making these TONIGHT.
ReplyDeleteVery interesting about the eggs! I find that the farmer market ones also taste amazing fried, unfettered with just a dash of pepper. They're *almost* as good as Gma Ruth's eggs! The store-bought ones, on the other hand (even the organic, supposedly free-range ones) are quite bland in comparison.
It's so true! You especially notice the difference when they're soft-boiled: golden, naturally salty, full-flavored yolks... eggses, precioussss...!
ReplyDelete