Pan-Banging Ginger Molasses Cookies

Instructions

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, ginger, cinnamon, salt, baking soda, and cloves. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 11⁄2 cups (300 g) of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, molasses, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Remove the bowl from the stand mixer and, using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color. Form the dough into 3 oz (85 g) balls (1⁄4 cup), and roll them in the remaining 1⁄4 cup (50 g) of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3 or 4 more times to create ridges around the edge of the cookie. Bake for 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

• 3⁄4 cups all-purpose flour Notes: 1, 249 g
• tsp. ground ginger Notes: 2
• 3⁄4 tsp. ground cinnamon
• 1⁄2 tsp. plus 1⁄8 tsp. salt
• 1⁄2 tsp. baking soda
• Pinch cloves
• tbsp. unsalted butter Notes: 12, 11⁄2 sticks or 170 g, at room temperature
• 13⁄4 cups granulated sugar Notes: 350 g
• large egg Notes: 1
• Tbsp. mild molasses Notes: 2
• tsp. pure vanilla extract Notes: 1