|bleached all-purpose flour|
|fine sea salt||.|
|molasses, preferably Grandma’s light|
|superfine sugar, for rolling the dough balls (see Notes)|
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment | Optional: a 1½ inch diameter cookie scoop
Have ready a fine-mesh or cheesecloth-lined strainer suspended over a
In a medium heavy saucepan over very low heat, melt the butter. Raise the heat to low and cook, uncovered, watching carefully to prevent burning. Move away any foam on the surface to check the progress. As soon as the milk solids become a deep brown, immediately pour the butter through the strainer into the measure, scraping the solids into the strainer.
Measure or weigh
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger.
In the bowl of a stand mixer fitted with the flat beater, mix the clarified butter, sugar, molasses, and egg on low speed for 1 minute. Add the flour mixture. Start on the lowest speed to moisten the flour. Raise the speed to low and beat for 30 seconds.
Scrape the dough onto a piece of plastic wrap and divide it into thirds, about
Thirty minutes or longer before baking, set an oven rack in the middle of the oven and
In a small bowl or large custard cup, place the sugar for rolling the dough balls. Remove one piece of dough from the refrigerator.
Measure the dough into the cookie scoop and level it off with a small metal spatula, or scoop out a heaping tablespoon (
After making each dough ball, roll it around in the bowl of sugar to coat it well. Set the dough balls a minimum of
Set the cookie sheet on a wire rack and let the cookies cool for 5 minutes so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack to finish cooling. The cookies will firm up as they cool, resulting in a crispy surface and soft, chewy interior. (Baking longer will result in a darker cookie that is crisper throughout.)
While each batch of cookies is baking, shape the dough for the next batch.
Airtight: room temperature, 1 week; refrigerated, 2 weeks; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.