Sweet and spicy, these cookies are perfect for fall. I love how they aren't crisp like gingersnaps but rather delectably chewy and perfect with a cup of tea. In fact, I like them so much that faced with the choice of chocolate or these cookies, it's a hard decision. Now that is saying something! These cookies would make a great gift to a teacher or co-worker, tied up with a cute bow. Plus they are so easy to make, kids can help with the rolling and dredging with sugar.
I like to roll them in sugar in the raw for some extra crunch. You can use regular sugar, if you wish.
Adapted from The Cookiepedia
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
3/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup dark molasses
Pre-heat oven to 325 F. Line your cookie sheets with parchment paper.
In a medium bowl, sift together the flour, baking soda, salt, and spices. Give them a stir and set aside.
In a large bowl with an electric mixer, cream the butter with the sugars until light and fluffy. Scrape down the bowl, then add in the egg and vanilla, mixing until incorporated. Lastly, add the molasses and beat until combined.
On low speed, combine the flour mixture with the butter/sugar mixture in thirds, slowly mixing after each addition of flour mixture. Scrape off the beaters, cover the dough with plastic wrap, and put in the fridge to chill for about 20 minutes.
Once your dough is chilled, roll out the dough in about 1 1/2 inch balls, then roll in sugar before placing about 2 inches apart on the prepared cookie sheets. You can use regular white sugar here, but I like Sugar in the Raw because it's more granular and adds a little texture. Bake for about 10 minutes, until the tops are just set. You can bake them a little longer for firmer cookies; ours turned out deliciously chewy when I removed them when the tops were JUST set. Allow the cookies to cool on the pan for about a minute or two before removing to a cooling rack.
Store in a sealed airtight container on the counter for a few days, or freeze for up to a few weeks.
Makes about 3-4 dozen
