Yes, it is time for a new series. This one is going to be all about the perfect classic cookies. I’m still searching for the perfect snickerdoodles (the ones shown here were too dry), but these things take time I suppose. I have found some amazing chocolate chip cookies and double chocolate peanut butter cookies, so those are up next.
First, some rules:
- No weird ingredients
- No long, complicated directions
- Cookies must taste good for several days after baking
- They must smell and taste heavenly
That’s all for now. Are you ready for gingersnaps that melt in your mouth, have nice molasses flavor, that you can’t stop eating until someone physically removes them from your greedy paws? Hope so.
*Makes 2 dozen cookies
1 1/2 c. butter, room temperature
1 1/2 c. sugar
1/2 c. molasses (heat it up a little to make it pour faster)
4 c. flour
4 t. baking soda
2 t. cinnamon
1 t. ground cloves
1 t. ground ginger
1/2 c. sugar, for rolling
In bowl of electric stand mixer, beat butter and sugar on medium speed until light and fluffy. Add molasses and eggs and beat until combined. Gradually add in flour, soda, cinnamon, cloves, and ginger and beat until combined. Cover and refrigerate dough for at least 1/2 hr.
Preheat oven to 375°F. Roll dough into 1-inch balls. Fill a small bowl with sugar, and roll each ball in sugar until completely coated. This is where you can place the balls on a cookie sheet, freeze for 1/2 hr, then bag them up to bake later. Place balls on cookie sheet at least 1 inch apart and bake about 8-10 min. Remove from oven and let cool for a few minutes, then transfer to wire racks. Store in a sealed container for up to 1 week.
Adapted from Gimme Some Oven