Ginger Molasses Cookies DB (1/8/24 TT) One Cookie /Svg

Source

Teen Kitchen Project

Ingredients

Display units in Metric

Yields 24 cookies originally 24 cookies

³⁄₄	cup	butter softened
¹⁄₂	cup	Brown sugar
¹⁄₃	cup	molasses
1	ea	whole egg cracked into a separate small bowl
2	cup	flour
2	teaspoons	baking soda
1 ¹⁄₂	teaspoon	cinnamon
1	teaspoon	ginger
¹⁄₂	teaspoon	ground cloves
¹⁄₄	teaspoon	nutmeg
¹⁄₂	teaspoon	salt
		sugar for outside of cookie

Read entire recipe before starting work on any of the following steps.

Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 350F

Line large baking sheets with parchement paper.

In the bowl of a stand mixer, cream together butter and sugar until smooth. Add eggs and molasses and mix well.

In a separate bowl, whisk together dry ingredients: flour, baking soda, cinnamon, ground gloves, dry ginger, nutmeg and salt.

Add dry ingredients in several increments mixing well on low speed.

Scoop in uniform sizes and roll in sugar, then place onto lined baking sheets, spacing 2 inches apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy) , 8–10 minutes. Transfer to cooling or speed rack and let cool.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps.
Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 350F
Line large baking sheets with parchement paper.
In the bowl of a stand mixer, cream together butter and sugar until smooth. Add eggs and molasses and mix well.
In a separate bowl, whisk together dry ingredients: flour, baking soda, cinnamon, ground gloves, dry ginger, nutmeg and salt.
Add dry ingredients in several increments mixing well on low speed.
Scoop in uniform sizes and roll in sugar, then place onto lined baking sheets, spacing 2 inches apart.
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy) , 8–10 minutes. Transfer to cooling or speed rack and let cool.
Clean your work area and anything you used to complete this recipe.

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