2013 cookie swap: Mel's ginger cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ¾ cup (11/2 sticks) unsalted butter, melted and cooled
- 1 cup sugar plus more for rolling
- ¼ cup molasses
- 1 large egg
1 Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
2 Combine the butter, sugar, and molasses in a large bowl and stir until combined.
3 Drop in the egg, mixing until incorporated. Gradually stir in the flour mixture, mixing to form a soft dough. Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
4 Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
5 Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.)
6 Bake for 10 to 12 minutes, or until the cookies have spread, are light golden brown, and the cracks still appear moist.
7 Cool the cookies on the baking sheets set on wire racks for about one minute before removing them to the racks to cool completely.