Ingrédients pour Chewy Ginger Molasses Cookies
- Unsalted Butter
- Dark Brown Sugar
- 1 large egg
- 1/2 cup (118ml) molasses
- All Purpose Flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- Granulated Sugar
- 1/2 cup (75g) crystallized ginger
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Comment préparer Chewy Ginger Molasses Cookies
- Preheat oven to 375°F (190°C).
- Line 3 baking sheets with parchment paper.
- In a medium bowl, whisk together 1/2 cup (113g) melted unsalted butter and 1 cup (200g) packed light brown sugar until smooth.
- Whisk in 1 large egg and 1/2 cup (118ml) molasses until well combined.
- In a separate medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour.
- Meanwhile, combine 1/2 cup (100g) granulated sugar and 1/2 cup (75g) crystallized ginger in a food processor.
- Pulse until finely ground. Transfer to a small bowl.
- Using a #16 ice cream scoop or a 1/4 cup measure, scoop out one-third of the dough at a time.
- Roll each scoop into a 1 3/4-inch ball.
- Lightly roll each ball in the crystallized ginger mixture.
- Place cookies onto prepared baking sheets, leaving about 3 inches between each cookie.
- Gently flatten each ball into a 2 1/4-inch round.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and immediately transfer the cookies (on parchment paper) to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
25g
Carbs
12g
