Ingrédients pour Soft Ginger Puff Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup molasses
- ½ cup sour cream
- 3 cups all-purpose flour
- Ginger Powder
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup raisins
- ½ cup chopped walnuts
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Comment préparer Soft Ginger Puff Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in ⅓ cup molasses and ½ cup sour cream until combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, ½ teaspoon ground allspice, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup raisins and ½ cup chopped walnuts.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
315g
Fat
87g
Carbs
52g
