Ingredients
- 170 grams unsalted butter, room temp
- 150 grams brown sugar
- 100 grams granulated sugar, divided use
- 1 egg, room temp
- 1 teaspoon vanilla extract
- 45 grams golden syrup
- 45 grams molasses
- 300 grams plain or all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ⅙ teaspoon ground clove
- ½ teaspoon salt
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat butter, brown sugar and 50 grams granulated until light and fluffy about 3 minutes. Scrape down the sides of the bowl as needed
- Add egg, vanilla extract, golden syrup and molasses and beat well until well combined.
- Sift in flour, ginger powder, cinnamon, ground cloves and salt. Beat on low speed until combined.
- Cover the dough with a plastic wrap and chill in the fridge for 30 minutes.
- Preheat oven to 170C fan/190C/375F. Line a baking sheet with parchment paper.
- Add 50 grams of granulated sugar to a small bowl. Scoop two tablespoons of dough (approximately 50 grams each). Roll each ball of dough and then roll into sugar. Place balls on the baking sheet 2 inches apart.
- Bake the cookies for 15 minutes. Remove from the oven and leave to cool on the baking tray for 5 minutes. Transfer to a wire rack to cool completely.
- Store cookies in an airtight container for 7 days.
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