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Model Bakery's molasses ginger cookies

Model Bakery's molasses ginger cookies
Kirk McKoy / Los Angeles Times

Dear SOS: There is a wonderful little bakery in St. Helena, Calif., called the Model Bakery. They make a fabulous molasses ginger cookie. Although all their baked goods are terrific, it is that cookie recipe I covet. Here's hoping you ... Read more

Total time: 1 hour, plus chilling time for the dough | Makes 2 1/2 dozen large cookies
  • 2 1/4 cups (4 1/2 sticks) butter
  • 2 1/2 cups sugar
  • 3 eggs
  • 3/4 cup dark molasses
  • 1 1/2 teaspoons vanilla
  • 8 cups (2 pounds) pastry flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon plus 1/4 teaspoon cinnamon
  • 1 tablespoon plus 1/4 teaspoon cloves
  • 1 tablespoon plus 1/4 teaspoon ground ginger
  • 1/2 cup coarse or sanding sugar, more as needed

Step 1In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until each is incorporated. Add in the molasses and vanilla.

Step 2In a separate large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.

Step 3With the mixer running, begin adding the dry ingredients, a little at a time, until fully incorporated to form a dough. Cover and refrigerate for one hour.

Step 4Heat the oven to 350 degrees. Use an ice cream scoop to scoop the dough into balls. Roll each ball in the coarse sugar, then place on a parchment paper-lined baking sheet, leaving 3 inches between each cookie.

Step 5Bake the cookies until lightly golden and set, 10 to 12 minutes, rotating halfway through for even coloring. Cool the cookies, then store in an airtight container.

Note: Pastry flour and crystallized sugar are available at cooking and baking supply stores, as well as at many well-stocked markets.


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