Ingredients
Scale
- 3 cups (420 g) all purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
- 1 stick (113 g/8 tbsp/½ cup) unsalted butter at room temperature
- 1 cup (200 g) packed dark brown sugar
- ¼ cup (60 ml/2 oz) molasses
- ½ cup (120 ml/4 oz) water
- 1 large egg
Instructions
- Pre-heat oven at 350ºF (180ºC).
- In a large bowl mix the flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.
- In a large mixer or large bowl cream the butter and brown sugar. Add the molasses, water and large egg and mix again. Slowly add ½ the amount of flour mixture and mix just enough to combine it. Now add the rest of the flour and mix to incorporate. Make sure to scrape the sides of the bowl to make sure all the ingredients have been mixed well.
- Place the dough on a floured surface and start kneading while adding more flour until you get a smooth consistency and it’s no longer sticky. Depending on the weather you may end up adding between ¼-½ cup (35-70 g) of additional flour.
- Roll out the dough with a rolling pin to about ½ inch (1,27 cm) thick. Then, using a large cookie cutter or even a glass (It works great!), cut out the cookies and place them on a baking sheet covered with parchment paper or a silicone mat. The size of the cookies varies but they are usually about 2-3 inches (5-7½ cm) in diameter.
- Bake in the pre-heated oven for about 20-25 minutes or until the edges begin to brown. Let the cookies cool on baking racks before serving.