16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1/4 cup unsulphured (mild) molasses
1 large egg
1 teaspoon vanilla extract
How to Make It
Whisk together flour, baking soda, ginger, salt, cinnamon and cloves in a medium bowl.
With an electric mixer on medium speed, beat butter and 1 cup sugar until light and fluffy, scraping down sides of bowl as necessary, 3 minutes. Reduce speed to medium-low and beat in molasses, egg and vanilla until smooth. Reduce speed to low, beat in flour mixture in 2 batches just until blended; continue to blend with a rubber spatula. Refrigerate dough, covered, for at least 1 hour, or until very firm.
Position a rack in middle of oven and preheat to 375°F. Grease 4 large baking sheets. Place remaining 1/2 cup sugar in a bowl. Shape dough into 1-inch balls, roll each in sugar, and place 2 inches apart on baking sheets. Bake cookies (2 sheets at a time) for 10 to 15 minutes, switching positions on oven racks halfway through, until tops of cookies are cracked and fall just slightly when very lightly touched. Let cookies cool on sheets on wire racks for about 2 minutes, then transfer to wire racks to cool completely.
These cookies turned out a little darker than the picture, probably the molasses I used, but other than that they seem great. Very flat and crispy once cooled. They are a bit richer than I expected, but very yummy!
I followed this recipe, and here are my corrections and suggestions:
1.10 minutes in the oven is enough. It'll burn at 12 minutes.
2. Make sure you have two sheets in the oven at the same time. It does make a difference!
3. Add more ginger. It tasted almost like a regular sugar cookie when recommended amounts were used.
Made these for my grandson as he can't have chocolate and he thoroughly enjoyed them. Had all the ingredients on hand which made them easy to put together. They have been requested again. A definite repeat.