Ginger Molasses Cookies

• porcje: 24 servings
• czas aktywny: 45 minutes
• całkowity czas: 55 minutes

Składniki

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

3/4 cup butter (, room temperature (1 1/2 sticks)

3/4 cup granulated sugar

1 large egg

1/4 cup molasses

granulated sugar (, for rolling)

1 batch Cinnamon Cream Cheese Frosting

Wskazówki

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and egg and mix until well combined. Stir in the dry ingredients and mix until combined.

Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls. Roll the dough into balls and then roll the dough balls in granulated sugar.

Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).

Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an airtight container, or in the freezer (they freeze really well!)

Wartości Odżywcze

• Kalorie: 127 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 2.3 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 23 mg
• Sód: 144 mg
• Węglowodany Całkowite: 17 g
• Błonnik Pokarmowy: 0.3 g
• Cukry Całkowite: 9 g
• Białko: 1 g