While it’s true that there is no such thing as a bad cookie, it’s also true that some cookies are better at some times than others. These cookies (courtesy King Arthur Baking), with their warm spice notes, and the richness of rye flour, are redolent of evenings by a warm fire – definitely better in cooler weather; one of those cookies that urge their making when the weather is right and mood hits.
INGREDIENTS
2 cups (212g) medium rye flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
3/4 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 cup (149g) granulated sugar
1/2 cup (99g) vegetable oil
1 large egg
1/4 cup (85g) molasses
And to finish,
1/3 cup (76g) coarse sparkling sugar or
1/3 cup (66g) granulated sugar
INSTRUCTIONS
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined.
Add the egg and whisk until smooth.
Stir in the molasses.
Add the dry ingredients to the bowl and stir until well combined.
Use a spoon (or a tablespoon cookie scoop) to portion 1 1/4″ balls of dough.
Roll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2″ between them on all sides; they’ll spread as they bake.
Bake the cookies for 12 to 15 minutes, until they’re puffed and their edges are set.
Remove the cookies from the oven, and cool completely right on the pan.
Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
NOTES
When it’s time to roll the cookies in the sugar, vinyl/nitrile gloves are strongly recommended.
never 2 old 2 start cooking 