Zutaten für Ursula Faiths Ginger Cookies
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Zubereitung von Ursula Faiths Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy. Beat in 1 cup molasses and 1 large egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough into quarters, wrap each portion tightly in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight.
- On a lightly floured surface, roll out one portion of the dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
- Place cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 10-12 minutes, or until the 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
3 g
Sugar
16g
Fat
6g
Carbs
3g
