Ingrédients pour Ginger Cream Cookies
- 1 cup (2 sticks) softened shortening
- White Sugar
- 1 large egg
- 1/4 cup molasses
- 2 tablespoons water
- Self Rising Flour
- 1 teaspoon baking soda (Note: Salt is omitted for this specific recipe, feel free to add a pinch if you prefer)
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Ground Cinnamon
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Comment préparer Ginger Cream Cookies
- Cream together 1 cup (2 sticks) softened shortening, 1 cup granulated sugar, 1 large egg, 1/4 cup molasses, and 2 tablespoons water until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
2g
Carbs
2g
