Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crunchy ginger molasses cookies #author marathon. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Crunchy Ginger Molasses Cookies #Author Marathon is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Crunchy Ginger Molasses Cookies #Author Marathon is something which I’ve loved my whole life.
LOVE this Ginger Molasses Cookies recipe! These ginger cookies are perfectly soft and chewy, spiced with lots of ginger, cinnamon and cloves, easy to make, and irresistibly delicious. You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar. The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook crunchy ginger molasses cookies #author marathon using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Crunchy Ginger Molasses Cookies #Author Marathon:
- Make ready 11/2 teaspoon ground ginger
- Make ready 1 teaspoon ground cinnamon
- Make ready 1/2 teaspoon baking soda
- Get 1/4 teaspoon salt
- Get 1/4 teaspoon nutmeg
- Make ready 1/4 teaspoon ground black pepper
- Take 1/2 cup unsalted butter softened 1/3 Cup cup dark brown sugar
- Prepare 4 Tablespoons molasses
- Make ready 1 large egg yolk
Chewy spiced ginger molasses, great for the holidays! This video shows you how to make crinkled ginger molasses cookies from scratch. The quintessential Christmas cookie that needs to happen in your house at least once this season. I have a number of Be generous with that sugar!
Steps to make Crunchy Ginger Molasses Cookies #Author Marathon:
- In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
- In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min.
- Add the egg yolk and molasses and blend until well combined, about 1 minute.
- Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do.
- Pour the dough onto an unfloured work surface; gently knead until it comes together.
- Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. - Refrigerate for at least 3 hours or overnight.
- Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment.
- Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out.
- Arrange the slices about 1 inch apart on the baking pans.
- Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
- Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
The quintessential Christmas cookie that needs to happen in your house at least once this season. I have a number of Be generous with that sugar! I think it adds a delightful crunchy sweetness to these cookies AND it's super sparkly and pretty. Do not skip the chilling step! Soft paleo ginger molasses cookies that taste like the holiday time favorite you know and love.
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