So, I’ve been working on some new recipes, trying to find the perfect thing for dessert for a big party. Something that goes with the Sumatra Caviar. However, the cookies, while wonderful, aren’t the texture I needed. That said, these are some pretty amazing cookies, so I thought I’d share the recipe.
Ingredients and Preparation instructions behind the cut.
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
2 tablespoons molasses
1 large egg white
1/4 cup granulated sugar
Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, butter, molasses, and egg white in a standing mixer and process until blended. Add dry ingredients to mixer, a half a cup at a time. Mix until blended, dough will be stiff. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours (or overnight).
Preheat oven to 350°.
Shape dough into 40 (3/4-inch) balls. (Or use a #100 scoop) Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a parchment paper lined baking sheet. Bake for 8 -10 minutes. (See note) Let sit on sheet for 2 minutes, then remove from pan; let cool on a wire rack.
(Note: I have a professional grade convection oven, and these cookies take about 7 minutes in my oven…I’m estimating that it should take no longer than 10 minutes in a conventional oven, but you may want to keep an eye on the first batch and note the time it takes till they are golden brown and puffy.)
So good, so good you see. They’re cakey and soft and chewy and wonderful. Yum.