Zutaten für Sour Milk Molasses Drop Cookies
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 large egg
- 1 cup soured milk (made from 1 tablespoon white vinegar and enough milk to reach 1 cup)
- ½ cup molasses
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- Ground Cloves
- 1 teaspoon ground cinnamon
- 1 cup raisins (optional)
- Powdered sugar, for dusting
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Zubereitung von Sour Milk Molasses Drop Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy (about 2 minutes).
- Beat in 1 large egg and ½ cup molasses until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves.
- In a liquid measuring cup, combine 1 tablespoon white vinegar and enough milk to reach 1 cup. Let stand for 10 minutes to sour.
- Gradually add the dry ingredients to the wet ingredients, alternating with the soured milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup raisins (optional).
- Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Once chilled, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-13 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
2 g
Zucker
25g
Fett
4g
Kohlenhydrate
4g
