Une version fait maison de ce biscuit classique à la fois moelleux et croquant.
1/2 cup (1 stick or 113 g) cold unsalted butter
1/4 cup + 2 tablespoons (75 g) white granulated sugar
3/4 cup (165 g) packed dark brown sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 1/2 teaspoon pure vanilla extract
1 large egg
1 3/4 cup (235 g) all purpose flour
1. Line a baking sheet with parchment paper.
2. Cut the butter into cubes. Place in the bowl of a standing mixer fitted with a paddle attachment. Add the sugars, baking soda, salt, and spices. Cream butter and dry ingredients together on medium speed for 30 seconds or until the batter is uniform in color. Scrape down the sides with a large spatula and add the vanilla extract and egg and beat on medium speed until incorporated (about 30 more seconds). Scrape down the sides again and add the flour. Beat on medium speed until incorporated (about 30 more seconds)
3. Roll the dough out until 1/2 inch thick with a rolling pin between 2 sheets of parchment paper. Cut cookies and place them on the baking sheet.
4. Place the baking sheet in the refrigerator for 30 minutes. 10 minutes before the time is up, preheat the oven to 375˚F. Bake the cookies in the oven 9-11 minutes or until the cookies look golden brown on the edges. Let cool on the baking sheet for 10 minutes before moving the cookies to a wire rack to cool to room temperature. The cookies will harden as they cool.