dough is chilled but not hard and is no longer
sticky to the touch, about 15 minutes.
Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet,
spacing the cookies about 1 inch (2.5 cm) apart.
Bake until the cookies are just golden on the bottom, 10–12 minutes. Transfer the baking
sheet to a wire rack and let the cookies cool on the sheet for 5 minutes.
Meanwhile, sift the remaining 1 cup (4 oz/125 g) confectioners’ sugar into a shallow bowl.
Roll the cookies one at a time in the confectioners’ sugar, place on the rack, and let cool
completely.
VARIATION
Honey & Rose Water Mexican Cookies
Preheat the oven and follow the directions, sifting the flour but omitting the cinnamon.
Beat together the butter and
1
/
2
cup (6 oz/185 g) honey, omitting the
1
/
2
cup (2 oz/60 g)
confectioners’ sugar. Beat in 1 teaspoon rose water along with the vanilla and salt. Bake
as directed.
33
COOKIES, BARS & BROWNIES
2 cups (10 oz/315 g)
all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup (6 oz/185 g) unsalted
butter, at room temperature
1 cup (7 oz/220 g) firmly packed
light brown sugar
1 large egg
1
/
3
cup (3¾ oz/115 g)
light molasses
½ cup (3½ oz/100 g)
turbinado sugar
MAKES ABOUTMAKES ABOUT
3 DOZEN COOKIES3 DOZEN COOKIES
Ginger-Molasses Cookies
Cookies that showcase ginger and molasses turn up everywhere, from New England to Scandinavia
to the Czech Republic. This version, heady with ginger as well as cinnamon and allspice, pairs
well with afternoon coffee or tea in the cool-weather months. For a bright citrus touch, mix in 2
teaspoons grated orange zest with the molasses.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and allspice.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
Reduce the speed to low, add the egg and molasses, and beat until combined, about
1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour
mixture and beat on low speed until combined, about 1 minute.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing
the cookies about 2 inches (5 cm) apart. Sprinkle the cookies generously with the
turbinado sugar.
Bake until the cookies are browned and firm to the touch, 10–12 minutes. Transfer
the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes,
then transfer the cookies to the rack and let cool completely.
TIP To add an extra kick of ginger, stir finely chopped candied ginger into the dough
after beating in the flour mixture.
34
BAKING FAVORITES
1
1
/
3
cups (7 oz/220 g)
all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (4 oz/125 g) unsalted
butter, melted and cooled
½ cup (4 oz/125 g)
granulated sugar
½ cup (3½ oz/105 g) firmly
packed light brown sugar
1 cup (10 oz/315 g)
creamy peanut butter
1 large egg
1 teaspoon pure vanilla extract
MAKES ABOUTMAKES ABOUT
20 COOKIES20 COOKIES
Peanut Butter Cookies
Don’t worry if all you have on hand is chunky peanut butter. This easy recipe will still work fine.
To
