Zutaten für Quick Ginger Cookies
- 1 cup (2 sticks) softened shortening
- ¼ cup granulated sugar
- 1 large egg
- Molasses
- Flour
- Baking Soda
- Cinnamon
- Clove
- Ginger
- Salt
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Zubereitung von Quick Ginger Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened shortening and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and ½ cup Crosby molasses until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls. Roll in ¼ cup granulated sugar.
- Place balls onto ungreased baking sheets, and flatten slightly with a fork.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
5g
Carbs
4g
