Servings
60 cookies
Prep Time
15 min
plus chilling
Cook Time
10 min
Recipe by
Ariana Barkin, Chef Instructor
Ingredients
| 2⅓ cup (350g) | all-purpose flour |
| 2 tbsp. (10g) | ground ginger |
| 2¼ tsp. (2.5g) | ground allspice |
| 2 tsp. (5g) | ground cinnamon |
| ½ tsp. (1g) | ground cloves |
| 2 tsp. (10g) | baking soda |
| 2 pinches | salt |
| pinch | white pepper |
| 8 oz. (227g) | Plugrá Premium Butter, unsalted, softened |
| ⅔ cup (134g) | granulated sugar, divided |
| ⅓ cup (64g) | brown sugar |
| ⅓ cup (109g) | molasses or maple syrup |
| 1 lg. (50g) | egg |
Steps
| 1 |
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
|
| 2 |
Whisk together the flour, spices, baking soda, salt and pepper in a medium bowl; set aside.
|
| 3 |
Cream the butter and ⅓ cup granulated sugar and brown sugar at medium speed in the bowl of an electric mixer.
|
| 4 |
Scrape down the bowl and beat in the molasses and egg.
|
| 5 |
Gradually add the flour mixture and stir on low speed until well blended, scraping the bowl occasionally.
|
| 6 |
Form the dough into 1-inch balls and place onto parchment lined cookie sheets. Refrigerate for 30 minutes or until the dough is firm. Roll the cookies in remaining ⅓ cup of granulated sugar to completely coat each ball of dough.
|
| 7 |
Bake for 10-12 minutes or until the cookies appear cracked on top and firm.
|
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