There is nothing complicated about this cookie. It is perfect in its simplicity. It is a great one to take to a fall party, as a housewarming gift or just to have around the house to munch on. This recipe is based on the Alice Water’s Recipe from The Art of Simple Food.
You will need:
2 cups of flour
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1 1/2 teaspoons of ground ginger
(ground pepper, I add 1/8 teaspoon but Waters suggests up to 1/2 teaspoon for a spicier cookie.
11 tablespoons of butter softened
2/3 cup sugar (this makes for a fairly sweet cookie, if you want more savory one you could probably cut back on the sugar a little bit)
1/2 teaspoon vanilla (I usually do 1 full teaspoon)
1/4 cup molasses
1 egg at room temperature
( 1 inch of ginger, peeled and grated, this is my addition, and isn’t in the original recipe).
Stir together dry ingredients.
In another bowl beat softened butter with sugar until light and fluffy.
Add other wet ingredients into butter and sugar and mix well.
Stir dry ingredients into wet until incorporated. Don’t over mix.
Wrap dough in plastic wrap and chill for 2 hours or longer.
Pre-heat oven to 350 degrees F.
You can roll dough out to 1/4-1/8 of an inch thick on a lightly floured surface and cut with a cookie cutter. Then place cut outs onto a parchment covered baking sheet.
Or you can roll the dough into logs about 1 1/2 inches in diameter, chill for 30 minutes or longer (you can also freeze the dough in this stage). Then unwrap a log and slice cookies about 1/4 inches thick to bake. You can also dip these in sugar before baking.
Or, what I did is roll dough into balls 1 inch (or smaller) and flatten with a glass dipped in water and then sugar.
Bake about 10 minutes, watch to see them puff up and set (that means the middles aren’t wet and gooey anymore). Bake longer for a crispier cookie.
Let cool for 1-2 minutes on the pan, then remove to cool on a rack.
These make great ice cream sandwiches.