Normally we hate to choose favorites, but these cookies are our favorite cookies of the year. Hands down. We can’t stop eating them. Also, the Stone Buhr flour is grown and ground here in Washington.
This recipe comes from Cook’s Illustrated’s December Holiday Baking issue.
Mix 3 cups flour, 3/4 cup packed dark brown sugar, 3/4 tsp baking soda, 1/2 tsp salt, 1 tbsp ground cinnamon, 2 tbsp ground ginger, and 1/2 tsp ground cloves with your mixer.
Add 12 tbsp unsalted butter (cut into 12 pieces) and add to the bowl, mixing until mixture is sandy and resembles fine meal (about 1 1/2 minutes). Turn the speed to low and slowly add 2 tbsp milk and 3/4 cup molasses. Mix until the dough is evenly moistened, and thoroughly combined.
Scrape the dough onto the counter, divide it in half, and put one of the halves between two sheets of parchment paper. Roll it out to a thickness of 1/4 inch. Repeat with the other dough ball and more parchment paper. Stack the two sheets on a cookie sheet and freeze for 15 minutes.
Pull from the freezer and cut your cookies. Bake at 350 for 8 to 10 minutes, rotating the pans halfway thru. Let the cookies cool on the sheets for 2 minutes, and then cool them on a wire rack.
- 3 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1/2 tsp ginger
- 1/2 tsp ground cloves
- 12 tablespoons unsalted butter
- 3/4 cup molasses
- 2 tablespoon milk
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