Ingredients
225 gm white butter softened
brown sugar 100 gm
sugar 200gm
molasses 40 gm
egg 1
vanilla extract 1 tsp
maida 3 cups
salt 1 tsp
ginger pdr 4 tsp
cinnamon pdr 1 tsp
cardamom pdr 1/2 tsp
Demerara sugar for rolling
Method
Preheat the oven to 350°F/180°C. Line 2-3 baking sheets with parchment paper.
In a bowl take butter, brown sugar, granulated sugar, and molasses together and mix with a hand mixer until light and fluffy. Add the egg and vanilla and mix to combine.
Sift together the flour, baking soda, salt and spices in a small bowl. Add to the mixer and mix until just combined.
Using cookie scoop, scoop balls of dough, and place them onto a prepared baking sheet. Roll each ball of dough between your hands to form a ball, then roll in the demerara sugar before placing on the baking sheet.
Bake the cookies for 16-17 minutes or until puffy and set around the edges. Remove from the oven. Cool on the pan for 5 minutes. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
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