molasses cookies
because psl ain't a thing in france
the french do many things better than the united states (see: croissants, vacation days and affordable wine) but cookies? no way. french cookies available in most boulangeries are sad and dry, biscotti-like biscuits,"not worth it" sort of things. though i will admit one of the greatest cookies on earth, the miso-sesame cookie from mokonuts, is made in paris (by a japanese-american woman!) but if you live an ocean away and are willing to get a bit domestic, making these molasses baddies will fill you with a sense of accomplishment and american cookie exceptionalism.
ingredients
2 and 1/4 c all-purpose flour
1 and 1/2 tsp baking soda
2 tsp ground ginger
1 and 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 c butter, softened to room temp (salted butter forever)
3/4 c cane sugar (we don't have brown sugar, use that ideally)
1/4 c dark molasses
1 large egg, at room temp
2 tsp pure vanilla extract
1/3 c granulated or coarse sugar, for rolling
instructions
whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined.
in a large bowl beat the butter and sugar together on high speed (or with your strong arm if you're without a mixer) until creamy and combined. add molasses, beat until combined. add the egg and vanilla extract, beat until combined.
slowly mix the dry ingredients into the wet ingredients until combined. cookie dough will be slightly sticky. cover dough with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
preheat oven to 350°F (175°C). line baking sheet with parchment paper.
roll cookie dough into golfball size then coat each in granulated sugar arranging 3 inches apart.
bake for 11-12 minutes or until edges appear set and tops are cracking.
try your best not to eat all 28 cookies in one sitting.
