CHEWY GINGER MOLASSES SNICKERDOODLES
Makes about 25 cookies
Recipe by Kate Wood
Sugar, spice, and everything nice flavor these ginger molasses snickerdoodles. With a subtle use of molasses and a chewy texture throughout, these cookies are sure to be your new cozy favorite.
¾ cup (170 grams) unsalted butter, softened
1 cup (220 grams) firmly packed light brown sugar
¼ cup (85 grams) unsulphured molasses
1 large egg (50 grams), room temperature
1½ teaspoons (6 grams) pure vanilla extract
2½ cups (313 grams) all-purpose flour
1 tablespoon (6 grams) ground cinnamon, divided
1½ teaspoons (3 grams) cream of tartar
1½ teaspoons (3 grams) ground ginger
1 teaspoon (5 grams) baking soda
¼ teaspoon (1.5 grams) salt
¼ teaspoon ground cloves
⅓ cup (67 grams) granulated sugar
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until smooth and fluffy, about 2 minutes, stopping to scrape sides of bowl. Add molasses, and beat until combined; scrape sides of bowl. Beat in egg and vanilla just until smooth.
2. In a medium bowl, whisk together flour, 1½ teaspoons (3 grams) cinnamon, cream of tartar, ginger, baking soda, salt, and cloves. Add flour mixture to butter mixture, and beat at low speed until combined and a soft dough comes together, stopping to scrape sides of bowl.
3. Line a baking sheet with parchment paper.
4. In a small bowl, combine granulated sugar and remaining 1½ teaspoons (3 grams) cinnamon.
Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll in your hands to smooth; roll each dough piece in cinnamon sugar. Place on prepared
