Our pastry assistant, Kelly, has prepared a Rideau Hall kitchen treat.
Ingredients
Yield: approximately 2 dozen cookies
- Unsalted butter, room temperature ¾ cup
- Brown sugar ½ cup
- White sugar ¼ cup
- Molasses ¼ cup
- Large eggs, room temperature 1
- Vanilla extract 1 tsp
- All-purpose flour 2 ¼ cups
- Baking soda 1 ½ tsp
- Salt pinch
- Ground ginger 2 tsp
- Ground cinnamon 1 tsp
- Ground clove ¼ tsp
- Ground nutmeg ¼ tsp
- Extra white sugar for rolling 1 cup
Method
- Preheat oven to 350F.
- Sift flour, baking soda, spices and salt; set aside.
- Cream butter with white and brown sugar in a bowl using a rubber spatula (or use the paddle attachment of a stand mixer on speed 1). Mix until homogenous.
- Whisk together egg and vanilla. Stir the eggs and vanilla into the butter mixture along with the molasses and mix until combined. Add in the sifted dry ingredients; mix until a smooth dough is formed.
- Scoop into even portions (about 1 ½ to 2 Tbsp in size). Put the extra white sugar for rolling into a small bowl.
- Roll your cookie scoops into balls, roll in the white sugar to coat and then place on a parchment lined cookie tray; flatten each cookie ball slightly into a disk shape, leaving enough room between each cookie for them to spread somewhat as they bake.
- Place cookie tray on the middle rack of your pre-heated oven and bake until cookies are a medium golden brown and cracked in the middle, approximately 7 to 14 minutes; check cookies halfway through baking and turn the tray front to back to ensure even browning of cookies. Bake one tray at a time for even baking.
- Remove cookies from the baking tray and cool on a wire rack. Enjoy immediately or, once cool, store in an air tight container for up to 4 days.