Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.
- Serves: 2 persons
- 3cups/435 grams all-purpose flour
- 1tablespoon ground ginger
- 2teaspoons ground cinnamon
- 1teaspoon baking powder
- 1teaspoon kosher salt
- ½teaspoon ground allspice
- 1 ½cups/341 grams (3 sticks) unsalted butter, at room temperature
- ¾cup/177 milliliters molasses
- ½cup/100 grams granulated sugar
- 2large eggs
- 1teaspoon vanilla extract
- About 3/4 cup/165 grams pearl, Demerara or coarse sugar, for rolling
- Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Step 1In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
Step 2In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Step 3Add dry ingredients all at once, and mix on low speed until just incorporated.
Step 4Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
Step 5Heat oven to 325 degrees.
Step 6Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.