bake - March 2018 - 50

formula of the month

Jump-up Cookies
110 grams unsalted butter

ents and the crystallized ginger to the

 (room temperature)

creamed butter mixture and mix until

150 grams Muscovado brown sugar

completely incorporated. If using an


electric mixer, use a low speed.

1 large egg (room temperature)

Portion the cookie dough using a

310 grams all-purpose flour

3⁄4-ounce portioner, or shape it by

1 teaspoon baking soda

hand into balls, using about 1 1⁄2 tbsp

1 teaspoon ground cinnamon

of dough for each. Place onto a sheet

1 teaspoon ground ginger

tray lined with parchment paper,

¼ teaspoon ground cloves

leaving space for the cookies to

110 grams chopped crystallized ginger

spread. With the palm of your hand,

Demerara sugar for sprinkling tops

press each cookie down to a thick
disk. Top each cookie generously

Preheat the oven to 350°F.

with Demerara sugar. For the best
coverage, dip the cookie's top surface

In a large mixing bowl, cream the

into the sugar to completely cover it.

butter, muscovado sugar, and molas-

This is easier to do when the cookies

ses with a wooden spoon until well

are chilled.

blended. If you are using a stand mixer,
use the paddle attachment on medium

Bake the cookies for 12 to 14 minutes.

speed. Add the egg and mix until the

Overbaking will make the cookies too

mixture is light and creamy.

firm. You want them to be fairly soft.
It is a little difficult to know when they

50 < MAR 2018 |

In a separate bowl, combine the flour,

are done, because they are so dark

baking soda, cinnamon, ground ginger,

to start with that the color change is

and cloves. Stir with a fork until evenly

not dramatic. Look for firm edges and

combined. Add all of the dry ingredi-

avoid a visibly wet center.


110 grams molasses

Table of Contents for the Digital Edition of bake - March 2018