Crunchy Ginger Molasses Cookies #Author Marathon
Crunchy Ginger Molasses Cookies #Author Marathon

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, crunchy ginger molasses cookies #author marathon. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Crunchy Ginger Molasses Cookies #Author Marathon is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Crunchy Ginger Molasses Cookies #Author Marathon is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have crunchy ginger molasses cookies #author marathon using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Crunchy Ginger Molasses Cookies #Author Marathon:
  1. Prepare 11/2 teaspoon ground ginger
  2. Make ready 1 teaspoon ground cinnamon
  3. Take 1/2 teaspoon baking soda
  4. Get 1/4 teaspoon salt
  5. Make ready 1/4 teaspoon nutmeg
  6. Make ready 1/4 teaspoon ground black pepper
  7. Prepare 1/2 cup unsalted butter softened 1/3 Cup cup dark brown sugar
  8. Make ready 4 Tablespoons molasses
  9. Prepare 1 large egg yolk
Instructions to make Crunchy Ginger Molasses Cookies #Author Marathon:
  1. In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
  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.
  3. Add the egg yolk and molasses and blend until well combined, about 1 minute.
  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.
  5. Pour the dough onto an unfloured work surface; gently knead until it comes together.
  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.
  7. Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment.
  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.
  9. Arrange the slices about 1 inch apart on the baking pans.
  10. Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
  11. Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.

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