Tuesday, January 3, 2023
inspired by Gimme Some Oven
- 3/4 cups (1.5 sticks) unsalted butter, room temperature
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup unsulphured molasses
- 1 egg
- 270 grams all-purpose flour
- 2 teaspoons baking soda
- A scant 1/2 tablespoon ground ginger
- A scant 1 teaspoon ground cinnamon
- A scant 1/2 teaspoon ground cloves
- 1/2 teaspoon five spice (this can be left out and the above spices can be less scant, but I recommend keeping some around because it’s delightful!)
- 1 teaspoon diamond crystal salt
- 1/8 cup sugar (for rolling)
- In a medium bowl, whisk together the dry stuff.
- Using a separate mixing bowl (a stand mixer with paddle attachment or a hand mixer will help here) cream softened butter and sugars on medium-high until light and fluffy and a pale yellow color, scraping the sides as needed. This may take 2 minutes or so?
- Add the egg and mix on medium-low until combined.
- Add the molasses and mix on medium-low speed for a minute or so. This will look a little curdled, don’t worry.
- Gradually add in the dry ingredients and beat until uniform.
- Cover the mixing bowl well (or put it in a separate container if your fridge doesn’t have enough space) and refrigerate for at least 2 hours.
- Preheat oven to 350°F.
- Line a sheet pan with parchment paper/silpat.
- Use a 1 tsp cookie scoop (#100 for restaurant size) and scoop out the dough and roll each ball in your hand for a few seconds to make it uniform.
- Put the 1/8 cup sugar in a wide bowl or plate and roll each ball in it enough to coat. A few empty spots on the cookies here and there are fine.
- Place dough balls on the prepared baking sheet, leaving an inch to 1.5 inches apart.
- Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.
- While the first batch is baking, you can continue to roll out and coat the rest. Put them in the fridge until you’re ready to bake them - being cold really makes a difference to that chewy texture.
- When you remove them from the oven, let them cool on the pan for 5 minutes.
- Transfer the cookies to wire racks to cool while you bake the rest.
These are the best. I can’t stop eating them. The recipe above is technically half of the original and this is for my own safety. They are spicy and tender and, particularly when you use a teaspoon scoop and roll the dough as stated, they actually look good! The aesthetics of cooking/baking are not really my thing, so these thrill me even more because they’re presentable.