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Prep Time: 30 Minutes Cook Time: 54 Minutes |
Ready In: 84 Minutes Servings: 4 |
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Tish Boyle Ingredients:
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
3/4 cup unsalted butter, softened |
1 1/3 cups sugar |
1 tablespoon unsulphered molasses |
2 large eggs |
1 teaspoon vanilla extract |
1 tablespoon ground cinnamon |
1/4 cup sugar |
Directions:
1. Position oven rack in center of oven; preheat oven to 350°; grease two baking sheets.
2. Make the dough: sift together the flour, baking powder, nutmeg, and salt into a bowl; stir until well blended; set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, and molasses at medium-high speed until light, about 1 1/2 minutes.
4. Add in eggs, one at a time, beating well after each addition.
5. Beat in the vanilla extract; scrape down the sides of the bowl and beat for 30 seconds.
6. At low speed, add the flour mixture and mix just until blended.
7. Make the topping: in a small bowl, gently whisk the cinnamon and sugar together.
8. Shape the dough into 1 1/4 inch balls (using about 1 1/2 tablespoons dough for each cookie).
9. Roll each ball into the cinnamon-sugar mixture to coat completely; arrange balls on baking sheets, spacing them 2 1/2 inches apart.
10. Flatten each cookie into a 2-inch disk.
11. Bake, one sheet at a time, for 16-18 minutes, until the tops are crinkly and they are puffed and lightly browned on the edges.
12. Transfer the cookies to a wire rack and cool completely.
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