Ginger Cookies:
1 cup (226 grams) unsalted butter, room temperature
1 cup (210 grams) light brown sugar
1/4 cup (60 ml) unsulphured molasses
2 large egg whites
1/2 teaspoon pure vanilla extract
2 2/3 cups (345 grams) all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Garnish:
1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the molasses, egg whites, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for about 60 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 8 – 10 minutes or until the cookies are firm but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.
Makes about 4 dozen cookies
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