Grandpa’s Molasses Ginger Cookies
Grandpa’s Molasses Ginger Cookies might be a good recipe to expand your hor d'oeuvre repertoire. For 17 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. One serving contains 82 calories, 1g of protein, and 4g of fat. 129 people were impressed by this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 23 minutes. Head to the store and pick up baking soda, ground cloves, sea-salt, and a few other things to make it today. It is brought to you by gi365.co. With a spoonacular score of 3%, this dish is improvable. If you like this recipe, you might also like recipes such as Eggless Ginger Cookies | Chewy Ginger Molasses Cookies, Ginger Molasses Cookies, and Molasses-ginger Cookies.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 8 minutes
Ingredients:
2 Teaspoons baking soda
1½ Teaspoons Vietnamese cinnamon
1 egg
2 cups gluten free flour, I used Namaste
¾ Teaspoon ground cloves
¾ Teaspoon ground ginger
¾ cup salted butter
¼ Teaspoon sea salt or to taste (you'll need less if it's table salt)
¾ cup organic turbinado sugar
¼ cup unsulphured blackstrap molasses
Equipment:
baking paper
hand mixer
baking sheet
oven
bowl
wire rack
Cooking instruction summary:
Preheat the oven to 375F and line a baking sheet with parchment paper.Cream the butter and sugar together with an electric mixer until light and fluffy, 4-5 minutes, scraping down the sides 2-3 times.Add the molasses, egg, and spices, and beat to combine, about 1 minute, scraping down the sides when needed.In a separate bowl, combine the sea salt, baking soda, and flour.Add the flour mixture to the butter mixture and mix until combined with no flour pockets remaining.Shape the cookies by spooning out 2 Tablespoons of dough at a time and rolling each portion into balls. Roll the cookie balls in the extra sugar before placing them on the parchment lined baking sheet.Bake the cookies for 6-8 minutes or until they've puffed up in the middles but are still moist in the center.Remove the cookies from the oven and cool on a cooling rack. Repeat the shaping and baking process until all the cookie dough has been baked.Cooled cookies can be store at room temperature for 2-3 days or frozen for up to 1 month.
Step by step:
1. Preheat the oven to 375F and line a baking sheet with parchment paper.Cream the butter and sugar together with an electric mixer until light and fluffy, 4-5 minutes, scraping down the sides 2-3 times.
2. Add the molasses, egg, and spices, and beat to combine, about 1 minute, scraping down the sides when needed.In a separate bowl, combine the sea salt, baking soda, and flour.
3. Add the flour mixture to the butter mixture and mix until combined with no flour pockets remaining.Shape the cookies by spooning out 2 Tablespoons of dough at a time and rolling each portion into balls.
4. Roll the cookie balls in the extra sugar before placing them on the parchment lined baking sheet.
5. Bake the cookies for 6-8 minutes or until they've puffed up in the middles but are still moist in the center.
6. Remove the cookies from the oven and cool on a cooling rack. Repeat the shaping and baking process until all the cookie dough has been baked.Cooled cookies can be store at room temperature for 2-3 days or frozen for up to 1 month.
Nutrition Information:
covered percent of daily need
