Ginger Molasses Cookies

• porcje: 12 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 35 minutes

Składniki

1 ¼ cups all-purpose flour

1 cup spelt flour

4 teaspoons ground ginger, divided

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

¾ teaspoon salt

¼ teaspoon ground cloves

½ cup unsalted butter, softened

½ cup packed dark brown sugar

½ cup granulated sugar, divided

¼ cup dark or unsulfured molasses

1 large egg

Wskazówki

Whisk all-purpose flour, spelt flour, 2 teaspoons ginger, baking soda, cinnamon, salt and cloves in a large bowl until combined.

Beat butter, brown sugar and 1/4 cup granulated sugar in a large bowl with an electric mixer on medium speed until combined, about 3 minutes. Add molasses and egg; beat until combined, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; gradually beat in the flour mixture until combined, about 1 minute. Cover and refrigerate for 30 minutes.

Position racks in upper and lower thirds of oven; preheat to 375°F . Line 2 large rimmed baking sheets with parchment paper. Combine the remaining 2 teaspoons ginger and 1/4 cup granulated sugar in a small bowl.

Shape the chilled dough evenly into 24 balls (about 1 heaping tablespoon each). Roll each ball in the ginger-sugar mixture until well coated. Arrange 2 inches apart on the prepared baking sheets. Bake until browned and edges are set, about 12 minutes, rotating the baking sheets between the top and bottom racks halfway through cook time. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.

Wartości Odżywcze

• Kalorie: 243 kcal
• Tłuszcz Całkowity: 9 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 36 mg
• Sód: 315 mg
• Węglowodany Całkowite: 39 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 22 g
• Białko: 3 g