Prep 15 mins
Cook 15 mins
From Elinor Klivans's Big Fat Cookies
- 2 1⁄4 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon clove
- 3⁄4 cup unsalted butter, at room temp
- 1 cup packed light brown sugar
- 1 large egg
- 1⁄4 cup molasses
- 1⁄4 cup granulated sugar
- Position a rack in the middle of the oven. Preheat the oven to 350°. Line two baking sheets with parchment paper.
- Sift the flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
- Add the egg and molasses and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate.
- Spread the granulated sugar on a large piece of wax or parchment paper.
- Roll ¼ cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar and place on one of the prepared baking sheets.
- Continue making cookies, spacing them 2 inches apart.
- Bake the cookies one sheet at a time until the tops feel firm, but they are still soft in the center and there are several large cracks on top, about 14 minutes.
- Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.