Try this recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup confectioners' sugar
- 3 cups unbleached all-purpose flour
- 3/4 cup dark brown sugar packed
- 12 tablespoons (1 1/2 sticks) unsalted butter softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup molasses
- Carbohydrate 508.308449952505 g
- Cholesterol 780.2475 mg
- Fat 299.557583810844 g
- Fiber 27.3119802365169 g
- Protein 12.01639812959 g
- Saturated Fat 187.314143581473 g
- Serving Size 1 1 recipe (1050g)
- Sodium 1254.38285842975 mg
- Sugar 480.996469715988 g
- Trans Fat 23.433606819756 g
- Calories 4600 calories
Step-by-step
- Ingredients : 1/2 teaspoon salt, 2 tablespoons milk, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 3/4 teaspoon baking soda, 1/2 teaspoon ground cloves, 1/2 cup granulated sugar, 1/2 cup confectioners' sugar, 3 cups unbleached all-purpose flour, 3/4 cup dark brown sugar packed, 12 tablespoons (1 1/2 sticks) unsalted butter softened, but still cool, cut into 1/2-inch cubes, 3/4 cup molasses
Temperature control during the mixing phase dictates the final crumb structure when working with high-fat doughs containing butter. Incorporating dairy fats like milk alongside butter introduces moisture that hydrates the unbleached all-purpose flour differently than water alone, creating a more tender gluten network. Keeping the unsalted butter chilled to precisely 65 degrees Fahrenheit before cubing prevents premature melting during the cutting process, which ensures distinct pockets of fat remain dispersed throughout the dry ingredients. When butter pieces measure roughly one-half inch across, they coat evenly in the flour mixture without clumping into large masses.
Assessing structural readiness relies entirely on visual and tactile cues rather than internal probes. Baked goods featuring dark brown sugar and molasses darken rapidly in the oven, making color an unreliable indicator of doneness on its own. Press gently against the center of the surface; if the dough springs back immediately while leaving a very shallow indentation, the internal structure has set sufficiently. Edges should appear matte rather than glossy, and the aroma of ground cinnamon, ginger, and cloves intensifies noticeably right before the removal threshold is reached.
Chemical interactions between baking soda and acidic ingredients like molasses drive the rise in dense dough formulations. Sodium bicarbonate reacts immediately upon hydration and heat exposure, releasing carbon dioxide gas that gets trapped within the viscous sugar matrix. Ground cloves and ginger contain compounds that slightly inhibit certain yeast and bacterial growths, though here they function purely for aromatic complexity and flavor depth alongside salt, which tightens the gluten strands.
Proper storage maintains the moisture balance of spiced baked goods over multi-day periods. Transfer items into an airtight container lined with parchment paper once cooled completely to room temperature, ensuring they remain fresh for up to five days. Storing them alongside a slice of plain white bread helps retain softness by transferring hydration directly to the surrounding pastries.
