Ginger & molasses cookies
This batch yields 27 small cookies (golf ball sized)
225g softened butter
215g granulated sugar
60g brown sugar
110g molasses
1 egg
1 tsp vanilla extract
400g all-purpose flour
150g rolled oats
1 tsp cinnamon
1 tsp ground ginger
1 Tbsp ginger paste
3/4 tsp baking soda
3/4 tsp coarse salt
*Turbinado sugar and powdered sugar for dusting
Instructions:
In a stand mixer bowl, cream the butter and sugars on medium-hi for 4 minutes with the paddle attachment.
Add the molasses, egg, and vanilla. Mix for 1 minute on medium-low.
Add all dry ingredients and stir on low until completely incorporated.
Refrigerate the dough for at least 1 hour.
Once ready to bake, preheat the oven to 350F and line a baking sheet with parchment.
Add a couple of tablespoons of turbinado sugar to a plate or bowl.
Scoop the dough into golf ball sized pieces and roll in the turbinado sugar before placing on the sheet tray. Don’t flatten the dough balls.
Bake 350F for 15 minutes.
Once cool, dust half of each cookie with powdered sugar using a small sieve.