1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup plus 1 Tbsp molasses (Black Strap Molasses)
1 lge egg, room temperature
1/2 cup granulated sugar, for rolling
Instructions
Line two baking sheets with parchment paper. In a
medium bowl, sift together flour, baking soda,
baking powder, ginger, cinnamon, cloves, pepper
and salt.
In the bowl of an electric mixer fitted with
the paddle attachment, beat butter, brown sugar
and molasses until light and fluffy. Beat in
egg until smooth. Add flour mixture; beat
until combined. Wrap dough in plastic, flatten
into a disk. Chill until firm, about one hour
or overnight.
Preheat oven to 375 degrees. Make 1 1/2 inch
balls of dough; roll each in sugar. Place them 2
inches apart on prepared baking sheets. Chill 20
minutes.
Bake cookies, rotating baking sheets half way
through, until firm around the edges and slightly
soft in the center - 12 to 14 minutes. Let cool
on a wire rack.
Originally Submitted
12/16/2020
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