Friends, where to begin?
I spent last Sunday’s rainy drive home from my sister’s house poring over new cookbooks, namely Deb Perelman’s latest: Smitten Kitchen Keepers: New Classics For Your Forever Files .
Immediately upon returning home, I made a recipe from the book, broccoli rabe with broken burrata, which hit the spot, not only because I was craving vegetables after a few days of feasting on pie and punch, but also because it was so delicious, perfectly garlicky and a little spicy, the bitterness of the greens all rounded out by the dollops of creamy burrata melting into every bite.
I could eat those greens every night for dinner, and I thought for sure that would be the recipe from the book I would share with you all, because I went on to make it several more times throughout the week, but then I made the simple black bean chili, which we all loved.
I loved the method, too, which calls for broiling peppers, onions, and garlic, coarsely puréeing them, sautéing them briefly, then adding the remaining ingredients. It came together in no time but tasted far more complex than a simple weeknight chili.
I know you all would love it, but then, my friends, I made the better-than-classic pound cake.
My son was at the table doing math homework when the loaf was cool enough to slice into and upon taking a bite, he threw his head back, eyes closed, and slumped in his chair. Completely overwhelmed by the deliciousness, he finally uttered: It’s so good, Mom .
When the girls heard the mmmms coming from the kitchen, they emerged from their various corners to partake in the action and quickly concluded it was the best cake they had ever tasted. In the intro to the recipe, Deb says she wants this to be “the last pound cake recipe you’ll ever need.” She succeeded.
But Friends! Can I tell you the best part? It’s made in one bowl! The recipe calls for melted butter and although you may be tempted to beat the butter with the sugar until it’s light and fluffy, Deb strongly discourages that move, which will result in a much less rich crumb. We don’t want that.
What we do want is a cake that gets better by the day, which this one does, or, I should say, allegedly does — the cake has never lasted more than one day in our house, so I can’t speak to its keeping abilities, but Deb likes it even better on days two and three, so don’t be afraid to make it ahead of time if you’re expecting company this holiday season.
Smitten Kitchen Keepers : Such a good one. In addition to the dishes I mentioned above, I also made the charred salt and vinegar cabbage, which Ben and I loved. I’m still getting together a gift guide for the holidays, but in the meantime, I don’t think anyone would be sad about receiving Deb’s latest book, which is proving to be filled with treasures, from the writing to the recipes. If you are a fan of Deb’s, you’ve likely already added this one to your library, but if you haven’t: What are you waiting for?! Treat yourself.
How to Make Pound Cake, Step by Step
First, gather your ingredients:
Whisk together the melted butter, sugars (granulated and turbinado), and salt.
Then add the three eggs, one by one.
Next add sour cream, vanilla extract, and vanilla bean paste (or more vanilla extract if you’re not using the paste).
Whisk in the baking powder.
Finally, stir in the flour just until it is absorbed.
Transfer the batter to a loaf pan and sprinkle it with granulated sugar.
You could also bake the batter in mini loaf pans. See the recipe box for details.
Because the recipe calls for turbinado sugar (or brown sugar), I couldn’t help but experiment with using turbinado sugar on top (as opposed to granulated sugar), but …
… in the end, I much prefer the look of the granulated sugar on top. The turbinado sugar-topped cake is in the upper left-hand corner in the photo below:
I repeat, no one would be disappointed to receive a copy of Smitten Kitchen Keepers this holiday season. A mini loaf of better-than-classic pound cake on the side would be, well, icing on the cake.
Description
From Deb Perelman’s latest book, Smitten Kitchen Keepers
Notes:
You need a 6-cup loaf pan for this. I use this 9×5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two.
You can also bake the batter in mini loaf pans. I used three of these , but depending on the size of your mini pans (which come in many different sizes), you may need more or less.
You could also use disposable pans such as these , which also come in various sizes, so do measure before ordering.
Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.
1 cup ( 225 g ) unsalted butter, melted and cooled slightly
1 cup ( 200 g ) plus 1 tablespoon ( 15 g ) sugar
1/2 cup ( 110 g ) turbinado or packed light-brown sugar
2 teaspoons ( 6 g ) kosher salt
3 large eggs
1 cup ( 240 g ) sour cream
1 1/2 to 2 teaspoons vanilla extract (use the smaller amount if you’re using vanilla bean paste, too)
1/2 teaspoon vanilla bean paste, optional
2 teaspoons baking powder
2 cups ( 260 g ) all-purpose flour
- Heat the oven to 350ºF (175ºC). Coat a 6-cup (see notes above) loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides.
- In a large bowl, whisk together the melted butter, 1 cup granulated sugar, all of the turbinado sugar, and the salt. Add the eggs one at a time, whisking after each addition. Add the sour cream, vanilla extract, and vanilla bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear (to ensure it is very well dispersed through the batter). Add the flour, and stir with a spatula until just combined.
- Scrape the batter into the loaf pan, and drop the pan on the counter a couple of times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar (see notes above).
- Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over comes out batter free. If you are baking in mini loaf pans, start checking after 30 minutes. Depending on the size of your pan, it will take more or less time after that. My three minis were done in about 42 minutes total. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment sling to remove the cake for slicing.
- Store the cake at room temperature for 5 days. Deb stores it in its loaf pan with the top uncovered so that it stays crisp. She presses a piece of foil against the cut side of the loaf only.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Amerian
Friends, where to begin?
I spent last Sunday’s rainy drive home from my sister’s house poring over new cookbooks, namely Deb Perelman’s latest: Smitten Kitchen Keepers: New Classics For Your Forever Files .
Immediately upon returning home, I made a recipe from the book, broccoli rabe with broken burrata, which hit the spot, not only because I was craving vegetables after a few days of feasting on pie and punch, but also because it was so delicious, perfectly garlicky and a little spicy, the bitterness of the greens all rounded out by the dollops of creamy burrata melting into every bite.
I could eat those greens every night for dinner, and I thought for sure that would be the recipe from the book I would share with you all, because I went on to make it several more times throughout the week, but then I made the simple black bean chili, which we all loved.
I loved the method, too, which calls for broiling peppers, onions, and garlic, coarsely puréeing them, sautéing them briefly, then adding the remaining ingredients. It came together in no time but tasted far more complex than a simple weeknight chili.
I know you all would love it, but then, my friends, I made the better-than-classic pound cake.
My son was at the table doing math homework when the loaf was cool enough to slice into and upon taking a bite, he threw his head back, eyes closed, and slumped in his chair. Completely overwhelmed by the deliciousness, he finally uttered: It’s so good, Mom .
When the girls heard the mmmms coming from the kitchen, they emerged from their various corners to partake in the action and quickly concluded it was the best cake they had ever tasted. In the intro to the recipe, Deb says she wants this to be “the last pound cake recipe you’ll ever need.” She succeeded.
But Friends! Can I tell you the best part? It’s made in one bowl! The recipe calls for melted butter and although you may be tempted to beat the butter with the sugar until it’s light and fluffy, Deb strongly discourages that move, which will result in a much less rich crumb. We don’t want that.
What we do want is a cake that gets better by the day, which this one does, or, I should say, allegedly does — the cake has never lasted more than one day in our house, so I can’t speak to its keeping abilities, but Deb likes it even better on days two and three, so don’t be afraid to make it ahead of time if you’re expecting company this holiday season.
Smitten Kitchen Keepers : Such a good one. In addition to the dishes I mentioned above, I also made the charred salt and vinegar cabbage, which Ben and I loved. I’m still getting together a gift guide for the holidays, but in the meantime, I don’t think anyone would be sad about receiving Deb’s latest book, which is proving to be filled with treasures, from the writing to the recipes. If you are a fan of Deb’s, you’ve likely already added this one to your library, but if you haven’t: What are you waiting for?! Treat yourself.
How to Make Pound Cake, Step by Step
First, gather your ingredients:
Whisk together the melted butter, sugars (granulated and turbinado), and salt.
Then add the three eggs, one by one.
Next add sour cream, vanilla extract, and vanilla bean paste (or more vanilla extract if you’re not using the paste).
Whisk in the baking powder.
Finally, stir in the flour just until it is absorbed.
Transfer the batter to a loaf pan and sprinkle it with granulated sugar.
You could also bake the batter in mini loaf pans. See the recipe box for details.
Because the recipe calls for turbinado sugar (or brown sugar), I couldn’t help but experiment with using turbinado sugar on top (as opposed to granulated sugar), but …
… in the end, I much prefer the look of the granulated sugar on top. The turbinado sugar-topped cake is in the upper left-hand corner in the photo below:
I repeat, no one would be disappointed to receive a copy of Smitten Kitchen Keepers this holiday season. A mini loaf of better-than-classic pound cake on the side would be, well, icing on the cake.
Description
From Deb Perelman’s latest book, Smitten Kitchen Keepers
Notes:
You need a 6-cup loaf pan for this. I use this 9×5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two.
You can also bake the batter in mini loaf pans. I used three of these , but depending on the size of your mini pans (which come in many different sizes), you may need more or less.
You could also use disposable pans such as these , which also come in various sizes, so do measure before ordering.
Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.
1 cup ( 225 g ) unsalted butter, melted and cooled slightly
1 cup ( 200 g ) plus 1 tablespoon ( 15 g ) sugar
1/2 cup ( 110 g ) turbinado or packed light-brown sugar
2 teaspoons ( 6 g ) kosher salt
3 large eggs
1 cup ( 240 g ) sour cream
1 1/2 to 2 teaspoons vanilla extract (use the smaller amount if you’re using vanilla bean paste, too)
1/2 teaspoon vanilla bean paste, optional
2 teaspoons baking powder
2 cups ( 260 g ) all-purpose flour
- Heat the oven to 350ºF (175ºC). Coat a 6-cup (see notes above) loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides.
- In a large bowl, whisk together the melted butter, 1 cup granulated sugar, all of the turbinado sugar, and the salt. Add the eggs one at a time, whisking after each addition. Add the sour cream, vanilla extract, and vanilla bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear (to ensure it is very well dispersed through the batter). Add the flour, and stir with a spatula until just combined.
- Scrape the batter into the loaf pan, and drop the pan on the counter a couple of times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar (see notes above).
- Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over comes out batter free. If you are baking in mini loaf pans, start checking after 30 minutes. Depending on the size of your pan, it will take more or less time after that. My three minis were done in about 42 minutes total. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment sling to remove the cake for slicing.
- Store the cake at room temperature for 5 days. Deb stores it in its loaf pan with the top uncovered so that it stays crisp. She presses a piece of foil against the cut side of the loaf only.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Amerian
Friends, where to begin?
I spent last Sunday’s rainy drive home from my sister’s house poring over new cookbooks, namely Deb Perelman’s latest: Smitten Kitchen Keepers: New Classics For Your Forever Files .
Immediately upon returning home, I made a recipe from the book, broccoli rabe with broken burrata, which hit the spot, not only because I was craving vegetables after a few days of feasting on pie and punch, but also because it was so delicious, perfectly garlicky and a little spicy, the bitterness of the greens all rounded out by the dollops of creamy burrata melting into every bite.
I could eat those greens every night for dinner, and I thought for sure that would be the recipe from the book I would share with you all, because I went on to make it several more times throughout the week, but then I made the simple black bean chili, which we all loved.
I loved the method, too, which calls for broiling peppers, onions, and garlic, coarsely puréeing them, sautéing them briefly, then adding the remaining ingredients. It came together in no time but tasted far more complex than a simple weeknight chili.
I know you all would love it, but then, my friends, I made the better-than-classic pound cake.
My son was at the table doing math homework when the loaf was cool enough to slice into and upon taking a bite, he threw his head back, eyes closed, and slumped in his chair. Completely overwhelmed by the deliciousness, he finally uttered: It’s so good, Mom .
When the girls heard the mmmms coming from the kitchen, they emerged from their various corners to partake in the action and quickly concluded it was the best cake they had ever tasted. In the intro to the recipe, Deb says she wants this to be “the last pound cake recipe you’ll ever need.” She succeeded.
But Friends! Can I tell you the best part? It’s made in one bowl! The recipe calls for melted butter and although you may be tempted to beat the butter with the sugar until it’s light and fluffy, Deb strongly discourages that move, which will result in a much less rich crumb. We don’t want that.
What we do want is a cake that gets better by the day, which this one does, or, I should say, allegedly does — the cake has never lasted more than one day in our house, so I can’t speak to its keeping abilities, but Deb likes it even better on days two and three, so don’t be afraid to make it ahead of time if you’re expecting company this holiday season.
Smitten Kitchen Keepers : Such a good one. In addition to the dishes I mentioned above, I also made the charred salt and vinegar cabbage, which Ben and I loved. I’m still getting together a gift guide for the holidays, but in the meantime, I don’t think anyone would be sad about receiving Deb’s latest book, which is proving to be filled with treasures, from the writing to the recipes. If you are a fan of Deb’s, you’ve likely already added this one to your library, but if you haven’t: What are you waiting for?! Treat yourself.
How to Make Pound Cake, Step by Step
First, gather your ingredients:
Whisk together the melted butter, sugars (granulated and turbinado), and salt.
Then add the three eggs, one by one.
Next add sour cream, vanilla extract, and vanilla bean paste (or more vanilla extract if you’re not using the paste).
Whisk in the baking powder.
Finally, stir in the flour just until it is absorbed.
Transfer the batter to a loaf pan and sprinkle it with granulated sugar.
You could also bake the batter in mini loaf pans. See the recipe box for details.
Because the recipe calls for turbinado sugar (or brown sugar), I couldn’t help but experiment with using turbinado sugar on top (as opposed to granulated sugar), but …
… in the end, I much prefer the look of the granulated sugar on top. The turbinado sugar-topped cake is in the upper left-hand corner in the photo below:
I repeat, no one would be disappointed to receive a copy of Smitten Kitchen Keepers this holiday season. A mini loaf of better-than-classic pound cake on the side would be, well, icing on the cake.
Description
From Deb Perelman’s latest book, Smitten Kitchen Keepers
Notes:
You need a 6-cup loaf pan for this. I use this 9×5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two.
You can also bake the batter in mini loaf pans. I used three of these , but depending on the size of your mini pans (which come in many different sizes), you may need more or less.
You could also use disposable pans such as these , which also come in various sizes, so do measure before ordering.
Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.
1 cup ( 225 g ) unsalted butter, melted and cooled slightly
1 cup ( 200 g ) plus 1 tablespoon ( 15 g ) sugar
1/2 cup ( 110 g ) turbinado or packed light-brown sugar
2 teaspoons ( 6 g ) kosher salt
3 large eggs
1 cup ( 240 g ) sour cream
1 1/2 to 2 teaspoons vanilla extract (use the smaller amount if you’re using vanilla bean paste, too)
1/2 teaspoon vanilla bean paste, optional
2 teaspoons baking powder
2 cups ( 260 g ) all-purpose flour
- Heat the oven to 350ºF (175ºC). Coat a 6-cup (see notes above) loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides.
- In a large bowl, whisk together the melted butter, 1 cup granulated sugar, all of the turbinado sugar, and the salt. Add the eggs one at a time, whisking after each addition. Add the sour cream, vanilla extract, and vanilla bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear (to ensure it is very well dispersed through the batter). Add the flour, and stir with a spatula until just combined.
- Scrape the batter into the loaf pan, and drop the pan on the counter a couple of times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar (see notes above).
- Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over comes out batter free. If you are baking in mini loaf pans, start checking after 30 minutes. Depending on the size of your pan, it will take more or less time after that. My three minis were done in about 42 minutes total. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment sling to remove the cake for slicing.
- Store the cake at room temperature for 5 days. Deb stores it in its loaf pan with the top uncovered so that it stays crisp. She presses a piece of foil against the cut side of the loaf only.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Amerian
Description
From Deb Perelman’s latest book, Smitten Kitchen Keepers
Notes:
You need a 6-cup loaf pan for this. I use this 9×5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two.
You can also bake the batter in mini loaf pans. I used three of these , but depending on the size of your mini pans (which come in many different sizes), you may need more or less.
You could also use disposable pans such as these , which also come in various sizes, so do measure before ordering.
Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.
1 cup ( 225 g ) unsalted butter, melted and cooled slightly
1 cup ( 200 g ) plus 1 tablespoon ( 15 g ) sugar
1/2 cup ( 110 g ) turbinado or packed light-brown sugar
2 teaspoons ( 6 g ) kosher salt
3 large eggs
1 cup ( 240 g ) sour cream
1 1/2 to 2 teaspoons vanilla extract (use the smaller amount if you’re using vanilla bean paste, too)
1/2 teaspoon vanilla bean paste, optional
2 teaspoons baking powder
2 cups ( 260 g ) all-purpose flour
- Heat the oven to 350ºF (175ºC). Coat a 6-cup (see notes above) loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides.
- In a large bowl, whisk together the melted butter, 1 cup granulated sugar, all of the turbinado sugar, and the salt. Add the eggs one at a time, whisking after each addition. Add the sour cream, vanilla extract, and vanilla bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear (to ensure it is very well dispersed through the batter). Add the flour, and stir with a spatula until just combined.
- Scrape the batter into the loaf pan, and drop the pan on the counter a couple of times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar (see notes above).
- Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over comes out batter free. If you are baking in mini loaf pans, start checking after 30 minutes. Depending on the size of your pan, it will take more or less time after that. My three minis were done in about 42 minutes total. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment sling to remove the cake for slicing.
- Store the cake at room temperature for 5 days. Deb stores it in its loaf pan with the top uncovered so that it stays crisp. She presses a piece of foil against the cut side of the loaf only.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Amerian
Find it online : https://alexandracooks.com/2022/12/04/better-than-classic-pound-cake-one-bowl-hand-mixed/
These gingersnap cookies are crisp at the edges, soft and chewy in the center, and seasoned with all of the warm, wintry spices of the season: ginger, cinnamon, and freshly grated nutmeg. They come together in one bowl and couldn’t be more festive for the holiday season.
This classic gingersnap cookie recipe is inspired by one that appeared in the 2022 Bake from Scratch: Holiday Cookies edition. It’s a one-bowl job, made with all the expected gingersnap ingredients —namely, molasses—plus a splash of maple syrup.
When the cookies bake, they puff in the oven, then collapse upon cooling. They are ripply-edged, sugar-coated, soft and chewy in the center, and spiced just right with all of those warm, wintry notes of the season: ginger, cinnamon, and freshly grated nutmeg.
The key to crackly-topped success here? Not chilling the cookie dough balls. Let’s review:
In A Good Bake , Melissa Weller writes: “The rise-and-fall process is a result of the baking soda reacting with the … brown sugar before the cookie is set. When the cookies are removed from the oven, they fall, giving them that crackle top. How quickly the cookie rises before it sets up is the key to achieving that finish.“
Because room temperature dough rises more quickly than cold dough, you’ll have better success if your dough balls are not chilled. Find step-by-step instructions below.
PS: 30 Christmas Cookies to Make and Gift All Season Long
How to Make Gingersnaps, Step by Step
Gather your ingredients:
For spices, you’ll need: cinnamon, ginger, and nutmeg.
First, melt the butter and let it cool briefly; then add brown sugar, molasses, maple syrup, and salt.
Whisk to combine, then add 1 egg and some vanilla.
Whisk until smooth then add the spices and baking soda and whisk until blended.
Finally, add the flour and stir just until it is absorbed.
Chill for 30 minutes (or longer if necessary).
Portion the batter roughly into 14 balls.
Roll into balls; then coat each one in turbinado or granulated sugar.
Transfer to a sheet pan and bake for 10 to 12 minutes at 350ºF. The cookies will puff as they bake…
… and collapse as they cool. Let them cool completely on the sheet pan.
Pile them onto a plate or …
… bag them up and give them away.
Description
These gingersnap cookies are crisp at the edges, soft and chewy in the center, and seasoned with all of the warm, wintry spices of the season: ginger, cinnamon, and freshly grated nutmeg. They come together in one bowl and couldn’t be more festive for the holiday season.
Adapted from the Maple Gingersnap Cookie recipe in the Holiday Cookies Bake From Scratch magazine.
Changes I’ve made to the recipe include using melted butter as opposed to softened, one bowl to mix, a slightly larger cookie size, and a lower baking temperature.
Notes:
For best results, use a scale to measure. I use the scale both to measure the ingredients and to portion the batter into 14 equal balls.
Molasses: Do not use blackstrap molasses, which will make your cookies more cake-like in texture and unpleasantly dark in color. Regular molasses or “fancy” is what you need.
Chilling: I find chilling the batter necessary after mixing it to allow the batter to firm up and make it easy to portion into balls. After this, I do not find it necessary to chill the portions to prevent spreading. If you are finding that your cookies are spreading, try chilling the portions for at least one hour before baking. You also can chill the balls for longer if that works better for your schedule.
Spreading : The material of your sheet pan could be causing your cookies to spread more. I find my old, slightly blackened pans cause the cookies to brown more on the bottom but spread less. My new sheet pans cause the cookies to brown less and spread a little more.
3/4 cup ( 170 g ) unsalted butter
3/4 cup ( 165 g ) packed brown sugar
3 tablespoons ( 63 g ) maple syrup
2 tablespoons ( 42 g ) molasses (not blackstrap), see notes above
1/2 teaspoon ( 2 g ) kosher salt or fine sea salt
1 egg (50 g)
1 teaspoon ( 4 g ) vanilla extract or vanilla bean paste
2 teaspoons ( 4 g ) ground ginger
1 teaspoon ( 2 g ) cinnamon
1/4 teaspoon nutmeg, freshly grated if possible
2 teaspoons ( 10 g ) baking soda
2 cups ( 260 g ) all-purpose flour
1/4 to 1/2 cup turbinado or granulated sugar
- Melt the butter over low heat and let cool slightly, about 15 minutes.
- In a large bowl whisk together the butter, brown sugar, maple syrup, molasses, and salt.
- Add the egg and vanilla and whisk to combine.
- Add the spices and baking soda and whisk until thoroughly combined.
- Finally, fold in the flour with a spatula. The dough should form a ball, but it will be wet and sticky. If your dough is more like the texture of batter, add more flour a couple tablespoons at a time until it comes together.
- Chill the batter for 30 minutes to allow it to firm up and make it easier to portion into balls.
- Heat the oven to 350ºF.
- Use a scoop or a scale to portion the batter roughly into 14 portions. If using a scale, portion the batter into 50-gram balls. If using a scoop, use a 3-tablespoon spring-loaded scoop or something similar.
- Use your hands to roll each portion into a ball. Place the turbinado sugar or granulated sugar into a bowl. Drop each ball into the bowl and turn to coat.
- Line a sheet pan with parchment paper. Transfer the sugar-coated balls to a sheet pan, being sure to leave enough space in between each ball. On my 1/2 sheet pan, I bake 5 balls at a time. As noted above, I do not find it necessary to chill the portioned balls to prevent spreading, but if you are nervous, bake off one cookie on its own to see how it does. If it spreads more than you would like, chill the remaining portions for at least 1 hour before baking them off.
- Transfer pan to the oven and bake the cookies for 10 to 12 minutes. The cookies will look browned around the edges and will be puffed in the center. Remove the pan from the oven and place it on a cooling rack. If you wish to create ripples at the edges, pick up the pan and drop it two or three times. Let the cookies cool completely on the sheet pan, at least 20 minutes.
- Repeat with the remaining cookie dough balls or transfer the unbaked balls to the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
