Makes about 20-22 rounded cookies
"A classic, comforting cookie that's just a bit more spicy than sweet. Enjoy one plain with a warm cup of coffee or tea, sandwich a scoop of your favorite ice cream between a pair, or shape them all with cookie cutters before baking then let the decorating creativity begin!
If you prefer a rounded, chewier version (like me), follow the recipe as-is below. But it you prefer a thinner, crispier version, be sure to take a look at the recipe note."
2 cups all-purpose flour
¾ tsp baking soda
2 tsp Buffalo Ginger
1 ¼ tsp Royal Cinnamon
1 tsp Nyanza Vanilla Powder
½ tsp Wild Mesquite
½ tsp salt
¼-½ tsp Robusta Black Peppercorns, freshly ground
¼ tsp Grenada Gold Nutmeg, freshly grated
Pinch Ground Pemba Cloves
10 Tbsp unsalted butter, room temperature
¼ cup Panela Cane Sugar, packed
¼ cup brown sugar, packed
1 egg, room temperature
⅓ cup molasses (unsulphured, not blackstrap)
1 ½ Tbsp Wood-Fired Maple Sugar
1 ½ Tbsp granulated sugar
In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, vanilla powder, mesquite, salt, black pepper, nutmeg and cloves until well-combined. Set aside.
Beat the butter and sugar in a stand mixer with paddle attachment on medium-low, about 2-3 minutes. Add the egg, followed by the molasses and mix until combined, scraping the sides of the bowl to incorporate ingredients.
Gradually add the dry ingredients to stand mixer bowl/wet ingredients. Mix on low until combined.
Cover dough and refrigerate for 1-2 hours. (* see note)
Preheat oven to 350°, and prepare two baking sheets with parchment paper.
In a small bowl, mix the sugar coating. Set aside.
Scoop dough and form into rounded balls, about 1½ tablespoons each.
Roll each ball in the sugar coating, then place on a parchment-lined cookie sheet about 2” apart, pressing down gently to slightly flatten tops.
Bake the cookies one sheet at a time for 9-11 minutes, or until the cookie tops are slightly cracked.
Remove from oven, allowing cookies to cool 5-7 minutes before transferring to a wire rack.
* This dough can also be rolled out and used with cookie cutters. To do this, form the dough into a disc before wrapping and refrigerating for 1-2 hours. Roll the chilled dough ¼ ”-thick on a clean, lightly floured surface, then cut into shapes with cookie cutters. Bake cookies on parchment-lined baking sheets at 350° until edges are golden brown, about 8 minutes. Remove from oven, allowing cookies to cool for 5-7 minutes before transferring to a wire rack. Decorate as desired.