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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 56 |
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This recipe originally accompanied Pumpkin Spice Mousse. Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 cup packed brown sugar |
1 1/2 sticks (3/4 cup) unsalted butter |
1/4 cup unsulfured molasses |
1 large egg |
1/4 cup granulated sugar |
Directions:
1. Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
2. Preheat oven to 350°F. and line baking sheets with parchment paper.
3. Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
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