Ingredients
3 cups all-purpose (or bread flour for even more chewier cookies)
1/2 cup dark brown sugar, packed
3/4 teaspoon baking soda
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
Pinch of freshly grated nutmegs
1/2 teaspoon kosher salt
12 Tablespoons butter room temp
3/4 cup molasses
1 teaspoon vanilla extract
Instructions
1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
2. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
3. With a mixer running on low speed gradually add the molasses and vanilla extract and mix until combined
4. Take the dough out of the bowl, and form into 1.5/2 inches logs using stretch wraps and refrigerate for a few hours or overnight
5. Preheat the oven to 350 degrees. Line baking sheet(s) with parchment paper.
6. Remove one dough from the fridge and cut into about ½ inch slices and place them on baking sheet
7. Bake the cookies for 12 minutes – do not overbake! otherwise you will make gingersnaps
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