Zutaten für Spicy Gingerbread Cookies
- All Purpose Flour
- Baking Soda
- Baking Powder
- Unsalted Butter
- Dark Brown Sugar
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Black Pepper
- Salt
- 2 large eggs
- Unsulphured Molasses
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Zubereitung von Spicy Gingerbread Cookies
- In a large bowl, sift together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon cayenne pepper.
- Using an electric mixer with the paddle attachment, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups packed light brown sugar until light and fluffy.
- Beat in 1 teaspoon of ground ginger and 1/2 teaspoon ground cloves, then add 2 large eggs one at a time, followed by 1/2 cup molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough into three equal portions.
- Wrap each portion tightly in plastic wrap.
- Refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350°F (175°C).
- Lightly flour your work surface. Roll out one portion of dough to about 1/8 inch thickness.
- Use your favorite cookie cutters to cut out desired shapes.
- Transfer cookies to ungreased baking sheets.
- Refrigerate for 15 minutes to firm up.
- Bake for 8-10 minutes, or until edges are set and cookies are lightly golden.
- Let cookies cool on wire racks before decorating (optional).
- Enjoy your deliciously spicy gingerbread cookies!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
100g
Fat
37g
Carbs
21g
