Blond ginger cookies

By mutzali

Ingredients

• 2 1/4 cup flour
• 1 cup sugar
• 1 4 oz. stick of butter, softened
• 2 eggs
• 1/3 cup sweetened condensed milk
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. ground ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cardamom
• 1/8 tsp. cayenne

Preparation

Step 1

Cream together the butter and sugar. Mix in the eggs, vanilla, and condensed milk - mix until combined Add remaining ingredients, mixing until fully combined. The dough will be soft.

Use a spoon (or fingers!) to drop ~2 tablespoons of dough into the reserved 1/3 cup sugar. The dough is soft and sticky, so toss it with your fingers to coat in sugar. Once it is coated, you can handle it better. Roll between your two palms to form a ball, then place onto a greased or silpat lined baking sheet. Leave 2-3 inches between the balls.

Bake in a preheated 375 degree oven for 10-12 minutes. I slightly underbake them so they are more tender and chewy. Once they flatten and the centers puff up, I take them out — at about 10 minutes. Let cool on baking sheet for 3 minutes before moving to a cooling rack. Makes about 2 dozen.

The cookies will flatten as they cool, but should remain soft and slightly chewy. The sugar creates a nice crinkly-crackly finish. They taste great — sweet and spicy.