Zutaten für Ginger Icebox Cookies
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Zubereitung von Ginger Icebox Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in ⅓ cup molasses.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
- Divide the dough into 3 or 4 equal portions. Shape each portion into a 2 ½-inch diameter roll.
- Wrap each roll tightly in waxed paper or plastic wrap and chill in the refrigerator for at least 2 hours, or up to 2 weeks. (For longer storage, freeze for up to 3 months.)
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Once chilled, slice the dough into ⅛-inch thick slices.
- Place the slices onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
295g
Fat
69g
Carbs
63g
