INGREDIENTS
FOR THE DOUGH
500 g wheat flour (Type 405)
1 tbsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp salt
¼ tsp ground nutmeg
¼ tsp ground clove
300g brown sugar
200 g soft butter
2 eggs (size M)
160g molasses
2 tsp vanilla extract
ASIDE FROM THAT
120g
brown sugar for rolling
PREPARATION
1st step
To make the dough, mix the flour, baking soda, cinnamon, ginger, salt, nutmeg and cloves in a bowl. Beat the sugar and soft butter on high speed with the flat beater of a food processor or the whisk of a hand mixer until light and creamy, about 5 minutes. Beat in eggs one at a time, then stir in molasses and vanilla extract.
2nd step
Briefly mix the flour mixture into the butter-sugar mixture in two batches at a low speed, then mix all the ingredients again briefly by hand to make sure that you have a uniform dough. Cover the bowl with cling film and refrigerate the dough for at least 2 hours.
3rd step
Line four baking trays with baking paper. Scoop the dough with a tablespoon and roll into evenly sized balls (approx. 30 g). Roll dough balls in brown sugar and place on the prepared baking sheets at a distance from each other. Preheat the oven to 200 degrees top/bottom heat (fan oven: 180 degrees).
4th step
Bake the cookies in the preheated oven for about 12-14 minutes, until puffed and still slightly soft in the middle. If you want to bake two baking sheets at the same time, switch the positions of the sheets halfway through the baking time (from top to bottom and vice versa). Let the cookies cool on the baking sheets. They will keep in an airtight container at room temperature for at least 5 days.