This recipe, from Food52 co-founder Merrill Stubbs, appeared in our 2012 Cookie Advent Calendar. Merrill says: "To me, this cookie (from the Silver Palate Cookbook) is the perfect holiday cookie. It's like a more pliable ginger snap—thin and chewy and warmly spiced. Don't forget a glass of milk for dunking!"
Ingredients
- 1 3⁄4 cups flour
- 1 tsp. ground cinnamon
- 1⁄2 tsp. ground cloves
- 1⁄2 tsp. ground ginger
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. kosher salt
- 1 cup sugar
- 12 tbsp. unsalted butter, melted
- 1⁄4 cup molasses
- 1 egg
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Instructions
Step 1
Heat oven to 350°. Whisk together flour, cinnamon, cloves, ginger, baking soda, and salt in a bowl; set aside. Whisk together sugar, butter, molasses, and egg in another bowl; pour over dry ingredients, and stir until just combined.
Step 2
Using a tablespoon, drop balls of dough spaced 2" apart on parchment paper-lined baking sheets; bake until edges are set but middle is slightly underdone, about 8–10 minutes.
- Heat oven to 350°. Whisk together flour, cinnamon, cloves, ginger, baking soda, and salt in a bowl; set aside. Whisk together sugar, butter, molasses, and egg in another bowl; pour over dry ingredients, and stir until just combined.
- Using a tablespoon, drop balls of dough spaced 2" apart on parchment paper-lined baking sheets; bake until edges are set but middle is slightly underdone, about 8–10 minutes.
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