Ginger Molasses Cookies
This time of year is
full of so many wonderful holiday parties and ginger molasses cookies
are a great treat to share at these events. I love spices in
anything but especially in cookies and these have a mildly peppery
bite to them. They taste best the day they are baked but they’ll
keep in an airtight container for several days, if you don’t eat
them all first.
Ingredients:
2 ½ cup flour
2 ¼ teaspoons
baking soda
1 tablespoon ground
ginger
½ teaspoon allspice
½ teaspoon salt
½ teaspoon ground
pepper
¾ cup butter,
softened
½ cup sugar + more
for coating (approximately 1/3 to ½ cup)
½ cup light brown
sugar
6 tablespoons
molasses
1 egg, room
temperature
In a medium bowl
whisk together the flour, baking soda, ginger, allspice, salt, and
pepper; set aside. In the bowl of a stand mixer, cream together the
butter, ½ cup sugar, and light brown sugar on medium speed until
light and fluffy. Scrape down the bowl, add the molasses and egg,
mix on medium speed, then scrape down the bowl again. Transfer 1/3
of the dry ingredients into the bowl of the stand mixer then mix on
low speed for 10 seconds. Repeat these steps for the remaining 2/3
of the dry ingredients, mixing just until all of the flour has been
incorporated. Shape the dough into a disk, wrap in plastic wrap, and
freeze for 20 minutes.
Preheat the oven to
350 degrees. Place the sugar for coating in a small bowl. Roll
dough into approximately 2 inch balls. Roll the balls of dough in
the sugar, place on parchment lined baking sheets 3 inches apart, and
then flatten each ball to about ¼ inch thickness. Bake for 12 to 16
minutes, let cookies rest on the baking pans for 5 minutes, then
transfer the cookies to a wire rack to cool.
Yields: 12 to 16
cookies
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