Ingredients
- 1⅓ cups unsalted butter, melted
- 1⅔ cups dark brown sugar
- 1¼ cups molasses
- 1 1/5 teaspoons fine sea salt
- ¼ teaspoon ground allspice
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon ground ginger
- 2 large eggs
- 5¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup crystallized ginger, chopped
- Sugar or royal icing, for topping
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, molasses, salt, allspice, cinnamon, cloves and ginger. Beat until everything is incorporated, then add the eggs and mix gently until just combined. Do not overmix.
Sift the flour, baking powder and baking soda into a large bowl.
Add the crystallized ginger to the wet ingredients, followed by the flour mixture, and mix until the dough comes together and forms a tacky ball. Wrap the dough in plastic and refrigerate overnight.
The next day, roll out the dough to your desired thickness and cut it into shapes or scoop it into balls. Bake at 350°F for 8 to 10 minutes.
Let the cookies cool completely, then top with sugar or royal icing.
About this recipe
Courtesy of Lauren & Paul Erbacher, Hammerbacher in Egg Harbor City
HAMMERBACHER
40 Boston Avenue A, Egg Harbor City