225 grams melted unsalted butter
240 ml unsulphured molasses
200 grams granulated white sugar
180 ml hot coffee
575 grams all-purpose flour
10-12 grams ginger
10-12 grams cinnamon
20 grams baking soda
1.5 grams powdered cloves
1.5 grams nutmeg
1.5 grams salt
(Here are the original Imperial measurements)
2 U.S. sticks unsalted butter
1 cup molasses
1 cup sugar
3/4 cup hot coffee
4.5 cups flour
2 tsp ginger
2 tsp cinnamon
4 tsp baking soda
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
Mix the melted butter, sugar, and molasses together in a large bowl. Beat in the egg.
In a separate bowl, mix the flour, ginger, cloves, nutmeg, cinnamon, salt, and baking soda until well combined.
Mix one-third of the flour/spice mixture into the molasses mixture, followed by half of the coffee, another third of the molasses mixture, the second half of the coffee, and then the final third of the flour/spice mixture
Cover the bowl with plastic wrap and put it in the refrigerator for at least eight hours.
Preheat oven to 375 F/190 C
Grease flat baking pans with butter or shortening. A large pan will hold about twelve cookies.
Drop the batter in spoonfuls onto the greased pans. The batter will make around 4 dozen cookies.
Bake for around 12 minutes, or until the edges start to brown.
Remove from the oven and sprinkle the tops with granulated sugar.
Let the cookies cool on the pan before removing with a spatula.