INGREDIENTS
- 3 cups High Protein Farm Flour
- 2 teaspoon baking soda
- 2 teaspoon ground ginger
- 3 teaspoon ground cinnamon
- 1 teaspoon Fine French Salt
- ½ cup + 2 tablespoons unsalted butter, softened
- 1 cup cane sugar
- ½ cup packed brown sugar
- ⅓ cup molasses
- 2 large eggs
- 2 teaspoon vanilla extract
- Additional cane sugar, for rolling
DIRECTIONS
- In a small bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt until evenly combined. Set aside.
- In a large bowl or stand mixer, combine the softened butter, cane sugar, and brown sugar. Mix until lightened in color and fluffy.
- Add the eggs and mix until the mixture nearly doubles in size, and turns a creamy, pale color.
- Add the vanilla extract and molasses and mix until fully incorporated.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Do not over mix.
- Chill the dough in the refrigerator for 25–30 minutes.
- Scoop the dough into balls of your desired size. Roll each ball in cane sugar and place on a lined baking sheet.
- Bake at 325°F (165°C) for 10–14 minutes, or until the edges are set and the centers are slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Bon appetit!
