Until I made these:
Hellooooo my pretties! These cookies are straight up the prettiest things I've ever made, and aren't a total pain in the butt to make. If you're like me, then you are the least efficient baker ever, so they take a while to make, but no fancy skills are needed.
They are, however, particular. If the butter is too warm, they flatten like pancakes and get all greasy. If you bake them too long, they get super flat and chewy. AND DON'T FORGET THE PARCHMENT PAPER ON THE COOKIE SHEET!! If you do then you'll end up with one giant sheet of dough (no bueno).
They're a big hit with everyone- chewy, spicy, and flavorful. They go great with vanilla ice cream... but just a warning: its really hard to eat only one!
Here's the recipe:
Makes 2 dozen, 5 mins prep time (HA!!), TOTAL: 35 minutes + cooling time
1/3 cup granulated sugar
12 tablespoons (1.5 sticks) unsalted butter, softened
1/3 cup packed brown sugar (dark or light... I use light)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses (NOT blackstrap!)
2 1/4 cups all-purpose flour
1 tsp baking soda
1.5 tsp cinnamon
1.5 tsp ginger (same thing as ground ginger root)
1/2 tsp ground cloves (use a coffee grinder, or buy ground at the grocery store)
1/4 tsp allspice
be liberal with the spices!!
1/4 tsp ground pepper (grind very fine so no one gets a peppercorn!!)
1/4 tsp salt
Adjust oven wrack to middle position and heat to 375.
1. Whisk flour, baking soda, spices, pepper and salt in medium bowl and set aside.
2. Beat butter, brown sugar, and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the egg yolk and vanilla until combined, about 30 secs. Beat in molasses until combined, scraping down the bowl and the beaters as needed.
3. Reduce mixer speed to low and mix in the flour mixture until combined, about 30 seconds. The dough will be soft and pliable.
4. Using damp hands, roll 2 tablespoons of dough (I do a little less than this, about a tablespoon) into a ball and roll in granulated sugar to coat, then place on parchment lined baking sheets... leave about 2 inches between balls.
Bake ONE SHEET AT A TIME for 10-12 minutes, and rotate baking sheet half way through.
The cookies will be ready when they have cracks on the top. They will look underdone, but they continue to cook after coming out of the oven... just make sure the edges are set.
Enjoy and let me know how the come out!!
Happy baking,
Martha
