This recipe was originally printed in the ‘2022 Local Food Guide for Michigan’
This recipe comes from Julie Stanley & the Baking Team at Food Dance in Kalamazoo. After 28 years of operation, Food Dance closed in April 2022.
INGREDIENTS
- 1½ sticks soft, unsalted butter
- 2 cups brown sugar
- ½ cup molasses
- 3 eggs
- ½ tsp white vinegar
- 4½ cups all-purpose flour
- 2½ tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ¼ tsp ground clove
- ½ tsp salt
- 4 oz rock sugar, for coating
DIRECTIONS
Whisk eggs in a bowl and set aside.
Add all dry ingredients to a separate bowl, whisk together, and set aside.
Use a stand mixer to combine butter and sugar with a paddle attachment until just mixed. Keep the mixer at a low speed to avoid creaming.
Add the whisked eggs and vinegar, and mix just until evenly combined, scraping the bowl and paddle as needed.
Add molasses and mix on low speed until well blended, scraping the bowl at least once.
Add dry ingredients all at once, and continue mixing on low speed until fully incorporated. Scrape the bowl. Mix for another 30 seconds, just until mixed all the way.
Scoop onto parchment-lined baking sheets using a cookie (or ice cream) scoop. Roll in rock sugar and flatten slightly.
Freeze cookies for roughly an hour.
Bake at 350° F for 12-15 minutes, rotating halfway through.
Let cookies sit on trays for a couple of minutes before moving to cooling racks.