Ingredients for Ginger Pennies Rose Levy Beranbaum
- All Purpose Flour
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Light Brown Sugar
- 1 large egg
- Unsulphured Molasses
- 1 cup (2 sticks) unsalted butter
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How to Make Ginger Pennies Rose Levy Beranbaum
- In a medium bowl, sift together 3 cups all-purpose flour, 2 tablespoons ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Whisk the dry ingredients until thoroughly combined.
- In a separate bowl, cream together 1 cup packed light brown sugar, 1 large egg, 1/4 cup molasses, and 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Transfer the dough to a freezer bag, seal tightly, and snip off a small corner.
- Pipe 1/8 teaspoon-sized dots of dough onto greased baking sheets, leaving about 1 inch between each cookie.
- Bake at 325°F (160°C) for 5-7 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Ensure cookies are completely cool and separated to prevent sticking.
- Store in an airtight container at room temperature for up to several months.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
17g
Carbs
5g
