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Categories:
unsalted butter sugar egg molasses whole wheat pastry flour ground ginger ground cinnamon baking soda salt
Viewed: 42 - Published at: a year agoIngredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups whole wheat pastry flour (see Notes)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Method
- Position a rack in the center of the oven and preheat the oven to 350F.
- 2 baking sheets with parchment paper waxed paper and set them aside.
- Place the butter and 1 cup of the in a medium-size mixing bowl.
- Beat an electric mixer at medium speed smooth, 2 to 3 minutes.
- Add the egg molasses and beat until combined, 1 minute.
- Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.
- With the mixer on low speed, slowly add the flour mixture to the butter mixture and beat until the dough is smooth.
- Roll pieces of the dough between your palms to form 1-inch balls.
- Lightly dip the tops of the balls in the remaining 1/2 cup of sugar.
- Arrange the dough balls on the prepared baking sheets, sugar side up, 2 inches apart.
- Bake the cookies until they are very fragrant and cracks appear on top, 8 to 12 minutes.
- Place the baking sheets on a wire rack cool for 5 minutes.
- Then, using a spatula, remove the cookies from the baking sheet and place them directly on the rack to finish cooling.
- The cookies can be stored in an airtight container for 1 month.
