Welcome to a haven of culinary inspiration, where the love for cooking meets creativity in the kitchen! Our collection is crafted to celebrate the joy of good food, offering a delightful blend of timeless classics and innovative recipes to suit every palate.
Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
- ¼ cup molasses
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Additional granulated sugar for rolling
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup softened unsalted butter
- 1 large egg
- 3 cups all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy.
- Add the egg, molasses, and vanilla extract, mixing until everything is fully incorporated.
- Gradually add the dry mixture to the wet ingredients. Stir just until combined; avoid overmixing.
- Scoop out tablespoon-sized portions of dough. Roll each piece into a smooth ball and coat it in granulated sugar.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops have developed characteristic cracks.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking to reduce spreading.
- For chewier cookies, replace 2 tablespoons of granulated sugar with brown sugar.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Avoid blackstrap molasses; use unsulphured molasses for the best flavor.
- To make this recipe gluten-free, use a 1:1 gluten-free flour blend.
