Zutaten für Absolute Perfection Ginger Spice Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- Baking Soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (7 ounces) crystallized ginger
- Dark Brown Sugar
- Vegetable Shortening
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 1/4 cup molasses
- Turbinado Sugar
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Zubereitung von Absolute Perfection Ginger Spice Cookies
- Whisk together 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a medium bowl.
- Stir in 1 cup (7 ounces) crystallized ginger, finely chopped (see tips below).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1/4 cup molasses until well combined.
- Gradually add the dry ingredients (from step 1) and 2 1/4 cups all-purpose flour, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F (175°C). Lightly grease two baking sheets.
- Using wet hands, roll the dough into 1 1/4-inch balls. If desired, roll balls in extra crystallized ginger “crumbs” instead of turbinado sugar (optional).
- Place balls onto prepared baking sheets, leaving 2 inches between each cookie.
- Refrigerate cookies for 10 minutes.
- Bake for 12-14 minutes, or until the edges are lightly golden and the tops are cracked but still soft to the touch. Do not overbake.
- Let cool on baking sheets for 1 minute before transferring to wire racks to cool completely.
- Store airtight at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
16g
Carbs
5g
