Ingredients​

• 3 cups (15oz/426g) all-purpose flour
• 3/4 cup (4 ½oz/128g) brown sugar
• 3/4 teaspoon bicarb soda
• 1 tablespoon cinnamon
• 1 tablespoon ginger
• 1/2 teaspoon salt
• 3/4 cup (6oz/170g) butter, at room temperature
• 3/4 cup (7½ oz/213g) molasses
• 2 tablespoons milk
• 1/2 cup (2oz /57g) powdered sugar for rolling

Instructions​

• In a large bowl mix the flour, sugar, bicarb soda, cinnamon, ginger, and salt.
• Add in the room temperature butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
• Next add in the milk and the molasses. Mix until you form a dough.
• Refrigerate the dough for a minimum of 2 hours. Chilling the dough before baking stops your cookies from spreading.
• When ready to bake pre-heat the oven to 350°F (180°C) then line 2 GoodCook 15 x10 inch cookie sheets with parchment paper.
• Remove the cookie dough from the fridge. Using a small cookie scoop or a tablespoon measure, spoon a leveled ball of dough.
• Roll each ball in powdered sugar, making sure they are generously and evenly coated.
• Arrange the cookies about 2 inches apart on the cookie sheets.
• Bake the cookies for 14 minutes exactly. You want to bake these just right so they are still chewy in the center.
• Allow to cool slightly before transferring to a wire rack to fully cool.
• Once cooled cover and store at room temperature in an airtight container for up to 3 days.

Recipe by Gemma Stafford

 

[Babybird]

Looks good