John Barricelli's Ginger Cookies
"These cookies are crisp and thin like a snap, full of ginger flavor with an almost caramelized taste," says John Barricelli.
Ingredients: 2 cups all-purpose flour
- 2 tsp baking soda
- 1/4 tsp coarse salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 cup sugar, plus 1 cup for rolling 3/4 cup
- 1-1/2 sticks unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1/4 cup unsulfured molasses
Instructions:
Step 1: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
Step 2: In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).