So here it is. In fact it is SO good that I am setting an egg and a stick and a half of butter out right now to make more since we are tearing through the batch I made last week. It's raining so I'm not slacking too badly.
This is a very common recipe. I kept coming up with it when I was researching, and you will find it frequently. I think the Value I Added is this substitution below. Definitely consider it if you have access to Ginger Paste.
Substitution: Also when I made this recipe, I realized that I had a LOT of Ginger Paste. It's useful in Indian recipes and is supposed to be used at 1/2 the volume as Ginger powder. I used it at a 1:1 ratio since in Philly, where I grew up, we had these "Ivins Ginger Snaps" that I loved. They were a gut punch of ginger flavor.
- 3/4 cup (170g) butter, softened - room temperature
- 1 cup (200g) sugar
- 1 large egg, room temperature
- 1/4 cup (76 g by weight) molasses (I used blackstrap for the extra flavor)
- 2-1/4 cups (281g) all-purpose flour
- 2 teaspoons (10ml) ground ginger (Or Ginger Paste!)
- 1 teaspoon (5ml) baking soda
- 3/4 teaspoon (4ml) ground cinnamon
- 1/2 teaspoon (2.5ml) ground cloves
- 1/4 teaspoon (1.25ml) salt
- Optional - Additional sugar for sanding
Please note that metric measurements are derived from this link. The recipe was originally in imperial/traditional measurements.
- Cream butter and sugar together until light and fluffy.
- Beat in egg and molasses.
- In a separate bowl combine dry ingredients:
- baking soda,
- and salt
- Add the dry ingredients slowly to the creamed mixture and mix well.
- Optional - Scoop or roll the dough into 1 1/2 inch (2cm) balls and roll in sanding sugar. (I did not). Each dough ball weighed .9 oz or 25.7 grams before baking.
- Place 2 inches (5cm) apart on ungreased baking sheets or parchment paper.
- Bake at 350F/180C until puffy and lightly browned. 10 minutes to 15 mins.
- Cool on Wire Racks.
Serving Size is 2 cookies as they are about 110 calories each. But you decide, I'm probably not your trainer!