Ingredients
Dry Ingredients
- 9 1/2 oz all-purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground clove
- 1/2 tsp salt
Other Ingredients
- 7 oz dark brown sugar
- 5 oz unsalted butter
- 3 oz molasses
- 1 egg
- 2 tsp grated fresh ginger
Instructions
- Preheat oven to 350F.
- Whisk together the dry ingredients.
- In a mixer, beat brown sugar and butter until light.
- Add the molasses, egg, and fresh ginger, and beat until well combined.
- Add the dry ingredients in portions and beat until just mixed. As always with cookiedough, don’t overmix once you add the flour.
- Use a 2 tsp scoop (#100) to shape the cookies onto 2 half-sheets.
- Bake for 12 minutes for slightly chewy, or 15 minutes for more crisp.
NOTES
You can freeze these in advance after step 6, then bag them once they’re frozen. Bake directly from freezer.