Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups (315 g) flour
  • 1 1/2 tsp (8 g) baking soda
  • 1 tsp (3 g) cornstarch
  • 3/4 tsp (5 g) salt
  • 2 1/2 tsp (5 g) ground ginger
  • 1 1/2 tsp (3 g) cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 3/4 cup (168 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (92 g) light brown sugar, firmly packed
  • 1/4 cup (80 g) unsulphured molasses, at room temperature
  • 1 large egg (50 g)
  • 1 tsp (4 g) vanilla extract
  • 1/2 cup (100 g) granulated sugar
  • 1 Tbsp (14 g) unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp (4 g) vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 Tbsp (30 g) milk
  • coarse sparkling sugar, for topping

Instruction

  • Whisk together flour, baking soda, cornstarch, salt, and spices in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in molasses until combined. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
  • The dough will be soft – cover and chill in the refrigerator for 2 hours.
  • Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar in a shallow bowl. Use a cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 26-28 grams each). Roll in granulated sugar to coat and place two inches apart on prepared baking sheets.
  • for 13 to 14 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Drizzle or spoon glaze over cookies and sprinkle with coarse sparkling sugar. Let set before serving.
  • Store cookies in an airtight container at room temperature for up to 1 week.