makes
48
prep
1:15 hour
cook
12 minutes
difficulty
Easy
makes
48
serves
preparation
1:15
hour
cooking
12
minutes
difficulty
Easy
level
Ingredients
Cookie
- ¾ cup unsalted butter, softened
- 1 cup light-brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 2 ¼ cup all-purpose flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
Glaze
- 3 tbsp sugar
- 1 tsp ground cinnamon
- small amount of water
Rerfrigerating time: 1 hour prior to baking
Instructions
In large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Mix in egg and molasses. Beat until well blended.
Whisk together flour, baking soda, ginger, cinnamon, nutmeg and salt in a small bowl and add to butter mixture. Beat until just incorporated. Refrigerate 1 hour.
Preheat oven to 200ºC.
Scoop 1 teaspoon size balls, roll in your hand until smooth, and place 4 cm apart on a nonstick baking sheet. Flatten balls slightly with fingers.
To make the glaze, stir sugar and cinnamon together in a small bowl. Add a small amount of water — start with a teaspoon — to create a thick glaze.
Brush a light coating of glaze onto the top of each cookie. Bake for 10-12 minutes. Watch edges as they begin to crisp; take out of the oven before you see a dark sugar burn. The center will be chewy. Let sit for a few minutes and transfer to cooling rack.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
