Seriously Soft Molasses Cookies

موقع أيام نيوز

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!
Ingredients
2 and 14 cups 281g allpurpose flour spooned leveled
1 and 12 teaspoons baking soda
2 teaspoons ground ginger
1 and 12 teaspoons ground cinnamon
14 teaspoon ground cloves
14 teaspoon nutmeg
14 teaspoon salt
34 cup 12 Tbsp 170g unsalted butter softened to room temperature
12 cup 100g packed light or dark brown sugar
14 cup 50g granulated sugar
13 cup 80ml unsulphured or dark molasses do not use blackstrap I prefer Grandmas brand
1 large egg at room temperature
2 teaspoons pure vanilla extract
Rolling
13 cup 67g granulated or coarse sugar for rolling
Instructions
Whisk the flour baking soda ginger cinnamon cloves nutmeg and salt together until combined. Set aside.



In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter and both sugars together on high speed until creamy and combined about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 23 days.
Preheat oven to 350F 177C. Line two large baking sheets with parchment paper or silicone baking mats. Always recommended for cookies. Set aside.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough 1 Tablespoon each into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 1112 minutes or until edges appear set. If the tops
 arent appearing cracked as pictured remove the baking sheet from the oven and gently bang it on the counter 23x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.