Ingredients
The following ingredients have 24 Servings
- 2½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- 6 oz butter ((1½ sticks) softened)
- ⅔ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup molasses
- 1 egg (beaten)
- 1 cup confectioners sugar
Instruction
- In a large bowl, whisk together flour, mix together the flour, brown sugar, baking powder, cinnamon, ginger, allspice, and salt until combined.
- Using a mixer, beat the butter and sugar together for 3 minutes or until light and fluffy.
- With the mixer on low, add the molasses, vanilla, and egg until incorporated.
- Add flour mixture in 3 additions and mix until just combined. Be sure to scrape the bottom and sides of the bowl to combine all ingredients into a soft dough.
- Using a cookie scoop or tablespoon, scoop the dough into 2-inch balls and place 2 inches apart onto a plate or baking sheet. Cover them in plastic wrap and chill 2 hours.
- Preheat the oven to 375 °F/190°C Line the 2 baking sheets with nonstick foil or baking paper.
- Roll each dough ball in the confectioner's sugar until evenly coated. Place the coated balls 2-inches apart on the prepared baking sheet.
- Bake the cookies until set - 10 to 12 minutes (being careful not to overbake).
- Cool the cookies on the sheets 5 to 7 minutes to set, then transfer to a wire rack to cool.