MOLASSES GINGER COOKIES (with a nod to America’s Test Kitchen)
First, preheat your oven to 375F.
Next, gather your dry ingredients and whisk them together in a bowl or large measuring cup:
2 and ½ cups all purpose flour
2 teaspoons baking soda
1 and ½ tsp cinnamon
1 and ½ tsp ground ginger (can substitute fresh grated ginger or crystallized ginger, chopped)
½ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground black pepper
¼ tsp table salt
Now, put 12 TBS (1 and ½ sticks) of room temp butter (unsalted) in a mixing bowl. Add 1/2 cup white sugar and 1/2 cup brown sugar and beat at medium speed until light and fluffy, about three minutes. Reduce speed to low and add:
1 egg, beat for about 20 seconds
1 tsp vanilla, beat to incorporate, then add
1/3 cup molasses, beat for about 30 seconds
Add flour mixture and beat just to incorporate. Give bowl a final stir with a spatula to make sure that no flour pockets remain.
Put about ½ cup sugar into flat bowl or cake pan. Roll dough into balls (about one TBS) and roll in sugar, then put on parchment-covered cookie sheets, 12 at a time.
Bake for about 12-14 minutes. Cool on cookie sheet for a few minutes, then transfer to cooling rack.
These cookies freeze really well.