Ingrédients pour Molasses Clove Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
- Ground Allspice
- ½ teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Egg Yolk
- Vanilla Extract
- 1 cup molasses
- Sugar
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Comment préparer Molasses Clove Cookies
- Adjust oven rack to the middle position and preheat oven to 375°F (190°C).
- Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cloves, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ½ teaspoon salt until thoroughly combined. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, and ⅓ cup granulated sugar at medium-high speed with an electric mixer until light and fluffy (about 3 minutes).
- Reduce speed to medium-low and add 1 large egg yolk and 1 teaspoon vanilla extract. Beat until combined (about 20 seconds).
- Increase speed to medium and beat until incorporated (about 20 seconds).
- Reduce speed to medium-low and add 1 cup molasses. Beat until fully incorporated (about 20 seconds), scraping down the sides of the bowl as needed.
- Reduce speed to low. Gradually add the dry ingredients to the wet ingredients, beating until just combined (about 30 seconds). Scrape down the bowl.
- Give the dough a final stir by hand to ensure no flour pockets remain.
- Place ½ cup granulated sugar in a shallow dish.
- Fill a medium bowl halfway with cold water.
- Dip your hands in the water, shaking off excess. Scoop a heaping tablespoon of dough and roll it into a 1 ¼- to 1 ½-inch ball between your moistened palms.
- Roll the dough ball in the sugar to coat. Place on the prepared baking sheet, spacing about 2 inches apart. Repeat with remaining dough, moistening hands as needed.
- Bake for 11-12 minutes, rotating the sheet halfway through, until the edges are set and the centers are still soft. Do not overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
110g
Fat
37g
Carbs
16g
