Ginger Molasses Cookies

Zutaten

170 g (¾ cup) brown butter, start with 204g or 14 ½ tablespoon unsalted butter

26 g (3.5 tablespoons) Milk Powder

240 g (2 cups) all-purpose flour

½ teaspoon baking soda

2 teaspoon cinnamon (heaping)

3 teaspoon ginger (level)

¼ teaspoon cloves (heaping)

¼ teaspoon nutmeg (heaping)

¼ teaspoon allspice (heaping)

¼ teaspoon cardamom (heaping)

½ teaspoon salt

160 g (¾ cup) dark brown sugar

50 g (¼ cup) granulated sugar

80 g (scant ¼ cup) unsulphured molasses

1 egg, room temp

1 teaspoon vanilla extract

Additional 1/4 cup sugar for rolling

Anweisungen

Start by making the brown butter. In a small saucepan, heat 204g (14 ½ tbsp) of unsalted butter over medium heat for several minutes. Once all the butter is melted, add the 26 g of milk powder (3.5 tbsp) and continue to stir to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Weigh out the brown butter and milk powder mixture in a large bowl, it should be close to 196g. If you are short a few grams, just add regular unsalted butter to make up the difference. Let this cool for 10 min on the counter then either place in fridge or freezer to speed up the cooling. You want this to come back to room temperature like state.

Meanwhile, in a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

When the butter is back to room temperature, in the bowl of a stand mixer, beat the soft brown butter and sugars together for 2-3 minutes until light and fluffy.

Add in the molasses and beat until fully combined.

Then, add in the egg and vanilla and beat until fully combined.

Lastly, add in the dry ingredients and mix until just combined.

Chill the dough in the fridge for about one hour.

Toward the end of the chill time, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Using a 3 tablespoon cookie scoop, portion the cookie dough and place onto one baking sheet. Freeze for 15 minutes.

Roll each cookie dough ball in sugar, then place on a baking sheet about 3 inches apart.

Bake @ 350°F for about 10-12 minutes, until slightly golden on the edges.

Cool completely on the baking sheet & enjoy!

Notizen

Makes 26 Medium silver scoop cookies

15/tray

Bake 10 min