⅓ cup (75 grams) sunflower seed or other neutral oil
⅓ cup (113 grams) unsulphured molasses
2 large eggs (100 grams), room temperature
1 tablespoon (13 grams) vanilla extract
1½ cups (188 grams) all-purpose flour
1 cup (127 grams) bread flour
1 tablespoon (6 grams) ground ginger
2 teaspoons (10 grams) baking soda
2 teaspoons (4 grams) Chinese five-spice powder
1 teaspoon (2 grams) ground cinnamon
1 teaspoon (3 grams) kosher salt
½ teaspoon (1 gram) ground cloves
½ teaspoon (1 gram) ground cardamom
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, muscovado, ¼ cup (50 grams) granulated sugar, and oil at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer on low speed, add molasses, eggs, and vanilla, beating until combined.
In a medium bowl, whisk together flours, ginger, baking soda, five-spice powder, cinnamon, salt, cloves, and cardamom. Fold flour mixture into butter mixture just until combined. Wrap dough tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. (This dough is sticky; do not skip this step.)
Preheat oven to 375°F (190°C), and place rack in top third of oven. Line a baking sheet with parchment paper.
Place remaining ¼ cup (50 grams) granulated sugar in a shallow bowl. Using a 1-tablespoon scoop, scoop dough, and roll into balls. Roll balls in granulated sugar, coating completely. Place 2 inches apart on prepared pan.
Bake for 10 minutes. (You want to slightly undercook these.) Let cool on pan for 5 to 10 minutes. Remove from pan, and let cool completely on wire racks.
Notes
*You can easily substitute dark brown sugar for the muscovado.
Recipe by Bake from Scratch at https://bakefromscratch.com/introducing-bake-scratch-volume-two/