Servings: 42
Calories: 132kcal
Equipment
- oven
Ingredients
- 4 1/2 cups unbleached all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1/2 teaspoon ground nutmeg
- 2 large pasture-raised eggs
- 1 cup fine white cane sugar
- 1/2 cup rich unsulphured blackstrap molasses
- 1 tablespoon aromatic ground ginger
- 1 1/2 cups sweet cream unsalted butter brought to room temperature
- 1 teaspoon finely ground sea salt
- 1 teaspoon pure vanilla extract
- 4 teaspoons aluminum-free baking soda
- 2 teaspoons warm ground Saigon cinnamon
- 3/4 teaspoon ground allspice
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). This step is crucial for setting the right environment for your cookies to bake evenly.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, nutmeg, and allspice), and salt. This combination will ensure that your cookies rise perfectly and offer a balanced flavor.
Step 3: Cream the Butter and Sugars
- In another bowl, cream the unsalted butter with both the dark brown sugar and white cane sugar until fluffy. This process takes about 3-5 minutes. The texture should be light, and the mixture should have slightly lightened in color.
Step 4: Add Eggs and Molasses
- Incorporate the eggs, one at a time, ensuring they're fully mixed before adding the next. Next, add the blackstrap molasses and pure vanilla extract. Continue to mix until everything is combined nicely.
Step 5: Combine the Mixtures
- Gradually add the dry ingredients into the butter-sugar mixture. Mix on a low setting until just combined. Be cautious not to overmix; you want your cookies to stay tender.
Step 6: Shape the Cookies
- Using a cookie scoop or your hands, form dough balls about the size of a golf ball. Roll them in granulated sugar to give them a lovely finish before placing them on a baking sheet lined with parchment paper.
Step 7: Bake
- Place the cookies in the preheated oven and bake for 10-12 minutes. Keep an eye out—a perfect cookie will be puffy in the center with the edges slightly firm.
Step 8: Cool
- Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them to set properly.
Notes
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This promotes better mixing and texture.
- Don’t Overmix the Dough: When combining dry ingredients with wet, stop mixing as soon as the flour disappears. Overmixing can lead to tough cookies.
- Adjust for Chewiness: If you want even chewier cookies, you can add an extra egg yolk or reduce the flour slightly.
- Chill the Dough: If you have time, chill the cookie dough for 30 minutes. This is not essential, but it can improve the texture and make it easier to work with.
- Experiment with Spices: More ginger? Extra cinnamon? Feel free to adjust the spices to match your personal preference
Nutrition
Serving: 31g | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4.8g | Saturated Fat: 2.9g | Cholesterol: 17mg | Sodium: 61mg | Sugar: 8g
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