Another great holiday cookie recipe. If you like the taste of molasses, you will love these crispy cookies. I can’t have enough of them! Makes about 24 cookies.
2 1/3 cup all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
12 tablespoon butter, softened
1 cup light brown sugar
1/2 cup molasses
About 1/2 cup sugar
- Whisk together the flour, baking soda, salt, and spices.
- In a stand mixer with a paddle attachment, beat the butter on medium speed until it becomes smooth and creamy.
- Add the brown sugar and molasses and beat to blend, about 2 minutes.
- Add the egg and beat for 1 minute more.
- Reduce the mixer speed to low and add the dry ingredients. Mix only until it is homogeneous. Turn off the mixer and verify that all the flour is mixed in by folding the mixture together several times with a spatula.
- Remove the cookie dough from the mixer bowl and divide it in half. Wrap each half in plastic wrap and refrigerate for 1 hour or more.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Remove the dough from the refrigerator. Divide one half into 12 different balls about 2 tbsp in size. Place each ball on a cookie sheet. Dip the bottom of a cup into sugar and press one of the balls flat, until it is 1/4″ thick. Repeat with the remaining balls and then the remaining half of the dough.
- Bake each cookie sheet for 12 to 14 minutes. Allow the cookies to cool and then remove them from the cookie sheet. Repeat with any remaining cookie sheets
- Store in a air tight container.
Source: Two Yolks