2012 cookie swap: Michelle's chewy spice cookies
"Photo taken in Grande Prairie, Alberta. Weather conditions: -16°C with wind chill of -22°C, humidity 82%, light snow. My fingers froze. The cookies didn’t seem to care. They smelled great in the fresh air" - Michelle.
- 2/3 cup salted butter at room temperature
- 1-½ cups white sugar
- 2 eggs
- ½ cup organic molasses (or fancy molasses)
- 2 tsp lemon juice
- 3-½ cups flour
- 1 tsp baking soda
- 3 teaspoons pumpkin pie spice (recipe below)
- 1 teaspoon ginger
- 1/3 tsp cardamom (optional)
- Sugar for rolling
Pumpkin Pie Spice
(Mix spices together in small bowl. Store in air tight container or jar with lid).
1 Preheat oven to 325° F. Cover cookie sheet with parchment paper.
2 In a small bowl mix together flour, baking soda and spices. Set aside.
3 Using stand mixer, cream together butter and sugar for five minutes, scraping sides of mixing bowl often. Add eggs, molasses and lemon juice blending well.
4 Gradually blend in dry ingredients. You may have to mix the batter by hand in order to blend ingredients well.
5 Form the dough into balls. If you have access to kitchen scale, measure dough into 25 gram balls.
6 Place about two tablespoons sugar in glass pie plate (or any kind of container). Roll dough balls in sugar.
7 Place dough balls on parchment covered cookie sheet. Flatten with fork if desired.
8 For a chewy cookie, bake for 9 minutes, allow to cool on cookie sheet five minutes.
9 Remove from sheet, allow to cool completely on wire rack.
Makes 50 cookies (25 grams dough each).