12 tbsp butter (salted)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup molasses
2 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
Note: original recipe called for white sugar. All brown is good, but very rich.
Cream butter and sugars together. Add egg and molasses and mix well.
Mix the dry ingredients together. Mix into the butter and sugar and beat gently until combined.
Dough can be used immediately. Form into balls (24 grams each = 30 cookies). Roll in additional sugar and place on parchment paper covered baking sheet. The cookies will spread while baking.
Place in 350° oven for 9 minutes for room temperature dough; for frozen dough balls bake for 9.5 – 10 minutes. DO NOT overbake! They will not look done and will be very soft on top.
When you take them out of the oven, tap the baking sheet on a kitchen counter to allow the cookies to deflate. Cool.
Note: cookie dough can be frozen in balls. Coat with sugar before baking. These don’t need to be defrosted before baking.
2017