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| Ginger Cookies
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| Makes- 50-60 Cookies |
| Ingredients |
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1 1/2 sticks unsalted butter, melted
1 cup lightly packed
muscovado sugar.
2 tablespoons molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon freshly ground cinnamon
1/2-teaspoon ground ginger
1/2 teaspoon freshly ground cloves
1/2 cup
Demerara Sugar |
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Instructions
Preheat Oven to 350 degrees F.
In a large bowl combine butter, Dark Muscovado sugar, and molasses. Stir well, breaking up any large lumps of sugar with a fork. Stir in the egg.
In another bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Stir into the butter mixture.
Place the Demerara sugar in a bowl. Scoop out a heaping teaspoon of dough and roll into a ball with your hands. Coat the cookie ball with the Demerara sugar by rolling it in the sugar and place it on a parchment or Teflon pad lined cookie sheet. Repeat this process, spacing the balls approximately one inch apart on the sheet.
Bake 8 to 10 minutes or until the bottoms of the cookies is lightly browned. Transfer them to cooling racks and let cool completely. Store in airtight containers.
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