step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Set your oven rack to the middle of the oven. Line your cookie trays with parchment paper and set aside.
step 3
Using a stand mixer or hand mixer, cream together the Unsalted Butter (1 Tbsp) and Granulated Sugar (1 1/2 cups) until it is a pale yellow colour and fluffy.
step 4
Add in the Eggland's Best Classic Eggs (2) one at a time and continue to mix.
step 5
Add in the Fancy Molasses (1/2 cup) and Vanilla Extract (1 Tbsp) and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.
step 6
In a separate bowl, combine All-Purpose Flour (4 cups), Baking Soda (1 1/3 Tbsp), Salt (1/2 tsp), Ground Ginger (2 tsp), Simply Organic Cinnamon, Ground (1 tsp), Chinese Five Spice Powder (1 tsp) and mix well. If your baking soda is clumpy, make sure to break apart the clumps with your fingers before adding it to the dry mixture.
step 7
Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed so the flour doesn’t fly everywhere. Remember to occasionally scrape down the bowl so you mix the dough evenly.
step 8
In a bowl, add in Granulated Sugar (4 Tbsp) and roll the cookie dough in it. Use 1 1/2 tablespoon to 2 tablespoon sized dough balls, slightly larger than a golf ball size. If your hands are super warm and are finding the dough tough to work with since it is very soft, try cool your hands down by running cold water on your wrist.
step 9
Add them to the cookie sheet with 2 inches of space between them. No need to press down the dough, keep them as balls.
step 10
Bake the cookies, 1 tray at a time for 10-12 minutes. Since every oven is different, start with 10 minutes and watch it. It should start to flatten up a little bit with a puffy center and a few cracks at around 8 minutes or so. Do not overcook the cookies, else they will not flatten during the cooling stage.
step 11
Do not remove the cookies from the cookie sheets for at least 10 minutes. Let the cookies cool on the cookie sheet and don’t move it. It is still cooking from the residual heat. During this time the cookie will slowly deflate and flatten itself down.
step 12
Once the cookie has cooled for 10-15 minutes, transfer them to a cooking rack.
step 13
Enjoy them as is or sandwich them with some vanilla ice cream!
