Unsalted butter, room temperature 1/2 cup (110 g)
Muscovado brown sugar 3/4 cup (15 0g)
Molasses 1/3 cup (110 g)
1 large egg, room temperature
All-purpose flour 2 cups plus 3 Tbsp (310 g)
Baking soda 1 tsp
Ground cinnamon 1 tsp
Ground ginger 1 tsp
Ground cloves 1/4 tsp
Chopped crystallized ginger 1/2 cup (110 g)
Demerara sugar for sprinkling tops
1. Preheat the oven to 350°F [180°C].
2. In a large mixing bowl, cream the butter, muscovado sugar, and molasses with a wooden spoon until well blended. If you are using a stand mixer, use the paddle attachment on medium speed. Add the egg and mix until the mixture is light and creamy.
3. In a separate bowl, combine the flour, baking soda, cinnamon, ground ginger, and cloves. Stir with a fork until evenly combined. Add all of the dry ingredients and the crystallized ginger to the creamed butter mixture and mix until completely incorporated. If using an electric mixer, use a low speed.
4. Portion the cookie dough using a 3⁄4-oz [22-ml] portioner, or shape it by hand into balls, using about 11⁄2 Tbsp of dough for each. Place onto a sheet tray lined with parchment paper, leaving space for the cookies to spread. With the palm of your hand, press each cookie down to a thick disk. Top each cookie generously with Demerara sugar. For the best coverage, dip the cookie’s top surface into the sugar to completely cover it. This is easier to do when the cookies are chilled.
5. Bake the cookies for 12 to 14 minutes. Overbaking will make the cookies too firm. You want them to be fairly soft. It is a little difficult to know when they are done, because they are so dark to start with that the color change is not dramatic. Look for firm edges, and avoid a visibly wet center. Also remember that they will continue to bake after you remove them from the oven.
Formulation courtesy of Zingerman's Bakehouse, Ann Arbor, M.I.