Monday, April 29, 2013

Soft Gingersnap Molasses Cookies

3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1 stick plus 5 Tablespoons) unsalted butter room temp.
3/4 cup brown sugar
1/3 cup dark molasses
1 egg room temp
2 teaspoons vanilla
1/3 cup granulated sugar- for rolling (I did not use)
1 cup butterscotch chips or white chocolate, or semi-sweet or peanut butter chips

1.  In large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Set aside.  In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.  Add the brown sugar and beat until light and fluffy.  Scrape down the sides as needed.  Add the molasses, egg, and vanilla.  Beat well.
2.  Slowly add the dry ingredients to the wet on low speed.  Do not over mix.  Cover mixed dough with foil and chill for 4 hours or over night.
3.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or a silicone mat.  Shape dough into 1 inch balls and roll in granulated sugar ( I omitted the sugar).  Place balls 2 inches apart.  Bake for precisely 8-10 minutes, until the edges are just turning brown - cookies will be puffy and still appear soft in the middle.  Remove from the oven and, if using any variety of flavor chips, immediately press 5-7 chips into the center of each cookie.
4.  Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
Store in an airtight container at room temp for up to 1 week.