Latest Recipe Crunchy Ginger Molasses Cookies Author Marathon Yummy

Simple recipe ultimate Crunchy Ginger Molasses Cookies #Author Marathon easy, yummy, practical.

9 ingredients, 11 steps, cooking Crunchy Ginger Molasses Cookies #Author Marathon

How are you mother, at this time you can present recipe Crunchy Ginger Molasses Cookies #Author Marathon with 9 ingredients and 11 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 11 stages of easy cooking Crunchy Ginger Molasses Cookies #Author Marathon.

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Ingredients for Crunchy Ginger Molasses Cookies #Author Marathon

1. It’s 11/2 teaspoon : ground ginger.
2. You need 1 teaspoon : ground cinnamon.
3. Prepare 1/2 teaspoon : baking soda.
4. It’s 1/4 teaspoon : salt.
5. Prepare 1/4 teaspoon : nutmeg.
6. Prepare 1/4 teaspoon : ground black pepper.
7. You need 1/2 cup : unsalted butter softened 1/3 Cup cup dark brown sugar.
8. It’s 4 Tablespoons : molasses.
9. It’s 1 : large egg yolk.

If all basic ingredients Crunchy Ginger Molasses Cookies #Author Marathon it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

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Process Cooking Crunchy Ginger Molasses Cookies #Author Marathon

1. In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper. brqq
2. In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min. brqq
3. Add the egg yolk and molasses and blend until well combined, about 1 minute. brqq
4. 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. brqq
5. Pour the dough onto an unfloured work surface; gently knead until it comes together. brqq
6. 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. brqq
7. Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment. brqq
8. 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. brqq
9. Arrange the slices about 1 inch apart on the baking pans. brqq
10. Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min. brqq
11. Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers. brqq
12. Finish and Enjoy.

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