Followed almost to the letter from the awesome Flour cookbook.
I've wanted to try this recipe since I tried these cookies at Flour. I'm normally more of a chocolate-chip kind of girl, but this is the rare spice cookie that keeps pace with basically anything. The spice mixture is terrific, and it doesn't overpower the butter and other things. Bottom line: these still taste very much like indulgent cookies.
3/4 c. (1 1/2 sticks/170 grams) unsalted butter, melted and cooled to the touch
1 c. (220 grams) packed light brown sugar
1/4 c. (80 grams) unsulphured dark molasses
1 egg
2 c. (280 grams) unbleached all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cloves
granulated sugar for coating
Note: I used dark brown sugar, which worked great. For the most part, the gram measurements were much easier to use, but for some reason the cup of brown sugar was well under the 220 grams on the ingredient list. I went with the cup rather than the weight measurement there.
1. In a stand mixer, mix butter, brown sugar, molasses, and egg on low speed for 20 seconds (or until well combined).
2. In a separate bowl, mix flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add the flour mixture to the butter-sugar mixture and stir just until the dough is evenly mixed.
3. For the best results, scrape the dough into an airtight container and let it rest in the refrigerator. (The cookbook says to leave it in the fridge overnight, but I gave it about 5 hours and it worked great.)
4. Preheat the oven to 350 degrees.
5. Put some granulated sugar in a small bowl. Scoop out 1/4-cup bowls of dough, put them in the sugar, and roll the dough around until it's entirely coated. Placed the coated balls on a baking sheet, about 2 inches apart.
6. Bake for 14-16 minutes, or until cookies are crackly on top.
I've wanted to try this recipe since I tried these cookies at Flour. I'm normally more of a chocolate-chip kind of girl, but this is the rare spice cookie that keeps pace with basically anything. The spice mixture is terrific, and it doesn't overpower the butter and other things. Bottom line: these still taste very much like indulgent cookies.
3/4 c. (1 1/2 sticks/170 grams) unsalted butter, melted and cooled to the touch
1 c. (220 grams) packed light brown sugar
1/4 c. (80 grams) unsulphured dark molasses
1 egg
2 c. (280 grams) unbleached all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cloves
granulated sugar for coating
Note: I used dark brown sugar, which worked great. For the most part, the gram measurements were much easier to use, but for some reason the cup of brown sugar was well under the 220 grams on the ingredient list. I went with the cup rather than the weight measurement there.
1. In a stand mixer, mix butter, brown sugar, molasses, and egg on low speed for 20 seconds (or until well combined).
2. In a separate bowl, mix flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add the flour mixture to the butter-sugar mixture and stir just until the dough is evenly mixed.
3. For the best results, scrape the dough into an airtight container and let it rest in the refrigerator. (The cookbook says to leave it in the fridge overnight, but I gave it about 5 hours and it worked great.)
4. Preheat the oven to 350 degrees.
5. Put some granulated sugar in a small bowl. Scoop out 1/4-cup bowls of dough, put them in the sugar, and roll the dough around until it's entirely coated. Placed the coated balls on a baking sheet, about 2 inches apart.
6. Bake for 14-16 minutes, or until cookies are crackly on top.
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