Molasses cookie recipe
Cookies are characterized by their dark color, acute taste and delightful aroma of spices. Whether it is enjoyed by plain or dressed with sugar dust, these cookies are a timely favorite.
Equipment
- 1 Mixing bowls
- 1 Electric mixer or hand whisk
- 1 Measuring cups and spoons
- 1 Baking sheets
- 1 Parchment paper
- 1 Cooling rack
Ingredients
- 2 ¼ cups purpose flour
- ½ cup unsalted butter
- ⅓ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 tbsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tbsp ground cloves
- ¼ tbsp salt
Instructions
- Mix FlourCream butter and sugars: in a large bowl, soft butter, granular sugar, and brown sugar cream together to light and alcoholic.Add wet ingredients: beat in jaggery and eggs, mix until it is completely involved.Mix dry ingredients: In a separate bowl, mix the dough together, baking soda, ginger, cinnamon, cloves and salt.Mix the mixtures: Gently add dry material to a wet mixture, stirring up to a soft flour form.
- Cool flourSize the dough into a disk and wrap it in plastic rap.Cold for at least 1 hour to enhance and enhance the taste.
- Prepare for BakingPreheat Oven: Preheat your oven at 350 ° F (175 ° C). Line baking sheets with parchment paper.Form flour balls: Scoop the small portion of the dough (about 1 tbsp each) and roll in the balls.Coat in Chinese: Roll each dough ball to coat in grain sugar.
- Bake Place the flour balls on the prepared baking sheet, separate them 2 inches.For 10–12 minutes, or until the edges are set, but the centers remain soft.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to the cooling rack
Notes
Use fresh spices: Fresh spices ensure a bold and vibrant taste. Do not overbake: A little underbaking prevents cookies from soft and chewing. Cold flour properly: It is necessary to chill the dough to maintain its size during baking. Adjust the sweetness: Roll the cookies in a cinnamon-chinese mixture for a sweet, spicy crust. Uses with jaggery: Use light or dark jaggery for different intensities of taste.