The earthy notes of molasses pairs exceptionally well with this salty sweet cookie dough. These cookies can be mixed, scooped, and frozen for a sweet treat anytime.
Ingredients
227g butter, softened
65g granulated sugar
130g brown sugar
1/2 tsp salt
2 tsp baking soda
375g spelt flour (can sub any AP flour)
1/2 tsp ground cloves
2 tsp 5 spice
`1/2 tsp ground ginger
1 TBSP vanilla extract
2 eggs
150g molasses
pinch of flakey salt
granulated sugar for rolling
Method
In a medium bowl. Combine the dries, flour, baking soda, salt, cloves, ginger, and 5 spice. Whisk well so no clumps of spice or flour linger in the bowl.
In the bowl of a stand mixer paddle butter and both sugars until light and fluffy.
Add eggs, one at a time, scraping the sides of the bowl with each addition.
Add molasses and vanilla, beat until well combined.
Add dries to the stand mixer and mix until no dry spots remain.
Refrigerate dough for 30 minutes before scooping.
Using a cookie scoop, or 2 spoons, scoop the dough onto parchment lined baking sheets leaving 2-3 inches between each cookie. At this point you can freeze the cookie dough for easy baking at another time.
When ready to bake, roll each dough ball in granulated sugar to coat and top generously with a pinch of flakey salt.