Ingrédients pour Taku Glacier Lodge Ginger Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Brown Sugar
- Egg
- ⅓ cup molasses
- All Purpose Flour
- 1 teaspoon baking soda
- Cinnamon
- Ground Ginger
- Clove
- Nutmeg
- 1 teaspoon salt
- ½ cup granulated sugar (for rolling)
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Comment préparer Taku Glacier Lodge Ginger Cookies
- Preheat oven to 350°F (175°C). Position oven racks in the upper and lower thirds of the oven for even baking.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and ⅓ cup molasses until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a small ice cream scoop or spoon, form walnut-sized balls of dough.
- Roll dough balls in ½ cup granulated sugar until evenly coated.
- Place the sugar-coated dough balls onto ungreased baking sheets, sugar-side up, leaving some space between each cookie.
- Bake for 10-12 minutes for softer cookies, or 12-15 minutes for crispier cookies. Cookies will crack on top as they bake.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm for an extra special treat! Enjoy the taste of Alaska!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
95g
Fat
25g
Carbs
12g