Serves: 21
Ingredients:
▢2 ⅓ cups all-purpose flour
▢1 ½ Tablespoon ground ginger
▢2 teaspoons ground cinnamon, plus more for topping if desired
▢1 teaspoon baking soda
▢1 teaspoon grated nutmeg
▢½ teaspoon baking powder
▢⅛ teaspoon ground cloves
▢⅛ teaspoon salt
▢1 cups butter, softened
▢¾ cup granulated sugar
▢3 Tablespoons brown sugar
▢2 Tablespoons molasses
▢1 large egg
▢1 large egg yolk
▢3 gala apples
▢White cake sprinkles, or any coarse sugar, like turbinado
Instructions:
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, nutmeg, baking powder, cloves, and salt. Set aside.
In an electric mixer fitted with the paddle attachment, cream the butter on medium speed until light in color.
Add the granulated sugar and brown sugar and beat for 3 minutes.
Add the molasses and mix until combined.
Add the whole egg and egg yolk. Beat on medium speed until fully blended.
Add the flour mixture to the butter mixture in three parts, carefully and on low speed, until the ingredients are fully blended.
Working in batches as necessary, roll 2 Tablespoons of dough into balls and use your hand to flatten them on the prepared cookie sheet about ¼ inch high and 2 inches apart.
Slice the apples as thinly as you can (crosswise so you can see the star of the core in the middle), removing any seeds, and press slices firmly into the center of each cookie. Sprinkle cake sprinkles and extra cinnamon evenly over cookies.
Transfer the baking sheet to the refrigerator or freezer for 5 minutes to chill the dough and prevent the cookies from spreading too much.
Bake 12-14 minutes or until the edges are golden and the cookie doesn't look wet under the apple slice. Remove from the oven and sprinkle with more sprinkles, if desired. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.