1 1/2 sticks (12 tablespoons) unsalted butter, super soft
1/2 cup light brown sugar
1/4 cup sugar
1/2 cup molasses
2 cups flour
2 tablespoons milk powder
1 tablespoon + 1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1. Heat the oven to 350°F. Pan-spray two half sheet pans, or line them with parchment.
2. In a large bowl, using a sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the molasses, and stir until everything is combined, about 1 minute.
3. Measure the flour, milk powder, ginger, baking soda, cinnamon, and salt into the mixing bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below. Mix until everything is just combined.
4. Scoop or roll your dough into 2-tablespoon-sized balls (half the size of a Ping-Pong ball), and place them 2–3 inches apart on your prepared sheets. Bake at 350°F for 8–10 minutes, until the cookies puff and crackle and the edges become a dark golden brown. (Bake the cookies a minute less if you like chewier cookies, or a minute more if you like the snappier variety.) Cool them on the trays, where the cookies will collapse in height a bit.
5. Dip a cookie, face-down, into the bowl of frosted glaze. Allow some of the glaze to drip off before putting the cookie, frosted side up, back on the baking tray. Repeat until all the cookies are frosted. Let them sit, uncovered, for 1 hour, to allow the frosting to harden. In an airtight container at room temperature, the cookies will keep fresh for up to 1 week.
FROSTED GLAZE
1/2 cup confectioners’ sugar
2 tablespoons milk
In a small bowl, using a dinner spoon, stir together the confectioners’ sugar and milk, mixing until they’re smooth, about 1 minute. You want a runny (not thick) consistency. Use it immediately, or store it in an airtight container in the fridge for up to 1 week.
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