Parchment paper has a nonstick surface that can withstand the intense heat of the oven. It is removed from the pans after use and discarded, facilitating cleanup. If you cannot find parchment paper, do not substitute waxed paper. Instead, grease the pans with butter.
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1 egg
- 1/3 cup light molasses
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
Prepare the baking sheets
Preheat an oven to 350°F. Line 2 rimless baking sheets with parchment paper.
Mix the dough
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy. Add the egg and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon and allspice. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.
Bake the cookies
Drop level tablespoonfuls of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake until the cookies are browned and firm to the touch, 10 to 12 minutes. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 5 minutes, then transfer the cookies to the racks and let cool completely. Makes about 40 cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).