Ingredients
3 cups all-purpose flour plus more for dusting
1 tablespoon ground cinnamon
2 tablespoon ground ginger
1 tablespoon unsweetened cocoa powder
1/2 teaspon allspice
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons unsalted butter, softened slightly
3/4 cup dark muscavado sugar (or brown sugar, if you are baking late at night and all the stores are closed)
2 tablespoons milk
1 egg
3/4 cup dark molasses
Optional sugary delicious topping:
Optional sugary delicious topping:
1/2 cup plain white sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
Mix them.
Cream softened butter together with sugar until slightly fluffy. Add molasses and incorporate thoroughly. Add milk, then the egg.
Slowly beat dry ingredients into wet ingredients until combined. Dough will be sticky (and delicious.)
DECISION TIME.
Are you going to A) go the time saving, instant gratification route or B) willing to sit around for an hour before even turning on the oven?
If you said A, pre-heat the oven to 325 degrees F. Set optional sugary delicious topping within a convenient arms’ reach. Bust out tinfoil or parchment paper and cover your trays.
If you said B, skip past the short series of ball jokes and follow those instructions.
Form dough into small balls, a little smaller than golf balls. Or larger, if you want, I don’t really care. They’re your balls. Drop the balls in delicious sugar topping so one side gets nicely coated. Drop the uncoated part on the tray and squash it down into a nice flat evenly shaped disk that’s about a quarter inch thick. Make sure the balls are evenly spaced, you don’t want your balls to touch.
Bake your squashed balls for 12-15 minutes or until they’re a nice golden brown.
Let cool on trays for a few minutes then move cookies to a cooling rack.
Put the balls in your mouth.
For Option B, split the dough into three or four separate balls and wrap them in saran wrap (or zip lock bags.) Chuck them in the fridge for an hour or two to chill.
Preheat oven to 325 degrees. Bust out parchment paper or tinfoil. Cover your trays.
Put the cookie dough on a floured work surface. Roll it out to 1/8 of an inch thick-ish. Cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies. Continue until you’re out of dough.
Bake the cookies for about 11 minutes, until crisp. Cool for about 2 minutes, then transfer to a rack to finish cooling.
Frost those motherfuckers. Or don’t, if you don’t want the people who eat your cookies to give you unceasing praise and adoration, and possibly call you lazy behind your back.
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