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Ingredients
- 1 3/4 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp each baking powder, baking soda and kosher salt
- 1/4 tsp ground cloves
- 6 tbsp unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 1/3 cup mild molasses
- 1 large egg yolk
- 1 tsp vanilla extract
- Turbinado sugar (raw sugar), for sprinkling
Details
Servings 60
Preparation
Step 1
1. Whisk first 7 ingredients in a medium bowl until
blended.
2. Beat butter and sugar in a large bowl with a mixer
until light and fluffy. Beat in molasses, yolk and
vanilla. With mixer on low, beat in dry ingredients
until dough is just combined and still crumbly. Use
spatula to meld dough together.
3. Lay out three 14-inch sheets of waxed paper on a
work surface and top each with 1/3 of dough. Lightly
press down and top with another sheet of waxed
paper. With a rolling pin, roll out dough as thin as
possible without tearing it, about 1/16 inch thick (this
is key to very crispy cookies). Gently peel back the
top layer of waxed paper and replace it loosely.
Transfer rolled dough in waxed paper to a cookie
sheet and place in freezer. Repeat with remaining 2
portions. Freeze for 30 minutes.
4. Heat oven to 325˚F. Line baking sheets with
parchment. Remove one sheet of dough from freezer;
peel off top sheet of paper. Using a 2 3/4-inch round
cookie cutter, cut out rounds and put on baking
sheet, spaced 1 inch apart. Gather dough scraps and
refrigerate).
5. Bake 11-12 minutes or until crisp. Remove from oven;
while hot, sprinkle with turbinado sugar. Cut and bake
remaining dough. When all scraps are gathered, roll
between waxed paper and repeat.
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