1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder2 tsp ground ginger
1/2 tsp ground cinnamon1/4 tsp ground cloves
1 freshly ground white pepper
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup plus
1 tablespoon molasses
1 large egg, room temperature
1/2 cup granulated sugar, for rolling
Directions:
Line two baking sheets with parchment paper. Into a medium bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until light and fluffy. Beat in egg until smooth. Add flour mixture; beat until combined.Wrap dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.Preheat oven to 375 degrees. Make 1 1/2-inch balls of dough; roll each in sugar. Place them 2 inches apart on prepared baking sheets. Chill 20 minutes.Bake cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack. Store in an airtight container up to 3 days.
Makes 2 dz. The cookies are wonderfully chewy, spicy, and sweet; perfect for the holidays! I've been making these every year for over ten years. The secret is to not over bake. Take the cookies out of the oven when they are still puffy and slightly cracked on top. The original recipe came from one of Martha Stewart's cookbooks, but this one came from the MS Living website.
1 tsp baking soda1/4 tsp baking powder2 tsp ground ginger
1/2 tsp ground cinnamon1/4 tsp ground cloves
1 freshly ground white pepper
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup plus
1 tablespoon molasses
1 large egg, room temperature
1/2 cup granulated sugar, for rolling
Directions:
Line two baking sheets with parchment paper. Into a medium bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until light and fluffy. Beat in egg until smooth. Add flour mixture; beat until combined.Wrap dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.Preheat oven to 375 degrees. Make 1 1/2-inch balls of dough; roll each in sugar. Place them 2 inches apart on prepared baking sheets. Chill 20 minutes.Bake cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack. Store in an airtight container up to 3 days.
Makes 2 dz. The cookies are wonderfully chewy, spicy, and sweet; perfect for the holidays! I've been making these every year for over ten years. The secret is to not over bake. Take the cookies out of the oven when they are still puffy and slightly cracked on top. The original recipe came from one of Martha Stewart's cookbooks, but this one came from the MS Living website.
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