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We hope you got insight from reading it, now let’s go back to crunchy ginger molasses cookies #author marathon recipe. You can have crunchy ginger molasses cookies #author marathon using 9 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Crunchy Ginger Molasses Cookies #Author Marathon:
- Take 11/2 teaspoon ground ginger
- You need 1 teaspoon ground cinnamon
- Take 1/2 teaspoon baking soda
- Provide 1/4 teaspoon salt
- You need 1/4 teaspoon nutmeg
- Get 1/4 teaspoon ground black pepper
- Take 1/2 cup unsalted butter softened 1/3 Cup cup dark brown sugar
- Take 4 Tablespoons molasses
- Prepare 1 large egg yolk
Steps to make Crunchy Ginger Molasses Cookies #Author Marathon:
- In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
- In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min.
- Add the egg yolk and molasses and blend until well combined, about 1 minute.
- Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do.
- Pour the dough onto an unfloured work surface; gently knead until it comes together.
- Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. - Refrigerate for at least 3 hours or overnight.
- Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment.
- Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out.
- Arrange the slices about 1 inch apart on the baking pans.
- Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
- Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
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