Ginger Molasses Cookies
Dry Ingredients:
2 1/4 cups all-purpose flour
1 1/2 TBSP ground ginger
1 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp salt
Second Part:
3/4 cup unsalted butter (softened to room temperature)
3/4 cup dark brown sugar
1 egg (at room temperature)
1/3 cup molasses
2 tsp vanilla extract
1/4 cup granulated sugar for rolling the dough-balls before baking
Mix all the "Dry Ingredients" in a bowl and set aside. Then using a stand or hand mixer cream the softened butter in medium setting for about 1 minute. Add the brown sugar and mix until smooth, add the egg, molasses, and vanilla. Mix well.
Slowly add the pre-mixed dry ingredients at low to medium speed. The dough should form uniformly. To make it easier to handle (less sticky) put in the freezer for 20-30 mins or leave in refrigerator an hour or two.
Using the palms of your hands roll the dough into 1 inch balls or slightly smaller -- not too big or the cookies will be too thick. Roll the balls in the granulated sugar and set on a cooking sheet lined with parchment paper. Press down the balls slightly. Leave enough space between dough-balls for the cookies to flatten and expand while in the oven. Bake for 20-28 minutes at 350F. The cookies should flatten and develop "cracks" on the surface.
When removing from the oven, leave on the cookie sheet for 5 minutes to allow the cookies to set. Then move to a wire rack to cool down.
Yield: 3 dozen cookies
