Make the dough a few hours or a day ahead of time, and bake up these big cookies in little time! Each one tastes a lot like gingerbread, only in a personal, portable version. Modified from Allrecipes Magazine Dec/Jan 2014 issue.
Course: Dessert, Snack
Keyword: cookies, gingerbread
Author: Beth Cato
Equipment
baking sheet
parchment paper
tablespoon scoop
plastic wrap or sealed bag
Ingredients
2 1/4cupsall-purpose flour
2teaspoonsground ginger
1teaspoonbaking soda
3/4teaspoonground cinnamon
1/2teaspoonground cloves
1/4teaspoonsalt
3/4cupunsalted butter (1 1/2 sticks) room temperature
1cupwhite sugar
1large egg room temperature
1Tablespoonwater
1/4cupmolasses
3/4cupcoarse sugar such as turbinado
Instructions
In a medium bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a big bowl, cream together butter and sugar until light and fluffy. Beat in the egg followed by the water and molasses. Slowly mix in the dry ingredients, scraping the bottom of the bowl a few times.
Once everything is mixed, encase the dough in plastic wrap and chill in fridge for a few hours or a day or two.
When ready to bake, preheat oven at 350-degrees. Line a large baking sheet with parchment. Measure coarse sugar into a bowl.
Using a tablespoon scoop or tablespoon, shape dough into small balls. Roll dough in coarse sugar. Set spaced-out on prepared baking sheet.
Bake for 10 to 12 minutes, until cookies are set and starting to crinkle across the top. Let rest on sheet for another 10 minutes, then transfer to a rack to fully cool. Store in a sealed container at room temperature.