{"id":2397,"date":"2011-01-29T19:48:32","date_gmt":"2011-01-29T19:48:32","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=525"},"modified":"2011-01-29T19:48:32","modified_gmt":"2011-01-29T19:48:32","slug":"molasses-ginger-cookies","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/molasses-ginger-cookies\/","title":{"rendered":"Molasses Ginger Cookies"},"content":{"rendered":"

Molasses Ginger Cookies<\/strong><\/span><\/h1>\n

S<\/span>tale spices will yield a flat-tasting cookie<\/span>, <\/strong>so make sure your spices aren’t too old.\u00a0 When you open up the jar of ground ginger it should really smell like ginger !\u00a0 Ditto for the cinnamon.\u00a0 And no amount of pre-ground nutmeg will beat the flavor of freshly grated.\u00a0 If you bake these cookies for the time suggested, they will be slightly chewy in the center and crisp around the edge.\u00a0 If you prefer them crunchy all over, bake for about 2 minutes longer.<\/span><\/span><\/p>\n

METHOD:<\/strong><\/span><\/span><\/h2>\n

PREHEAT <\/strong>the oven to 350\u00b0 F.\u00a0 Line 1 or 2 cookie sheets with parchment paper.<\/span><\/span><\/p>\n

WHISK <\/strong>together the flour, baking soda, salt ginger, cinnamon, allspice, and nutmeg in a medium bowl.<\/span><\/span><\/p>\n

USING<\/strong> an electric mixer, beat the butter in a large bowl until creamy.\u00a0 Add the 3\/4 cup of the granulated sugar and add the brown sugar and beat until filly blended.\u00a0 Beat in the molasses, then the egg.\u00a0 With the beaters on low speed, mix in the flour mixture until fully incorporated. The dough will be soft.<\/span><\/span><\/p>\n

PLACE<\/strong> the remaining 1\/4 cup of the granulated sugar into a shallow bowl.\u00a0 Pinch off clumps of dough and roll into 1 inch balls.\u00a0 Roll each ball in the sugar to coat fully.\u00a0 Place the balls about 2 inches apart on the prepared sheet(s).\u00a0 Bake for 11 to 12 minutes or until the cookies still appear soft, even a little wet looking in the center.\u00a0 If using 2 sheets, rotate them from top to bottom and from front to back about halfway through the baking.\u00a0 Let the cookies cool on the sheet for 2 minutes, then transfer to a rack to cool.<\/span><\/span><\/p>\n

STORE<\/strong> in an airtight container for up to 1 week: or freeze for up to 2 months.<\/span><\/span><\/p>\n

\"\"<\/a><\/p>\n

2 cups all purpose flour<\/p>\n

1 teaspoon baking soda<\/p>\n

1\/2 teaspoon salt<\/p>\n

2 teaspoons ground ginger<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

1\/4 teaspoon ground allspice<\/p>\n

1\/4 teaspoon freshly grated nutmeg<\/p>\n

12 teaspoons ( 1 1\/2 sticks ) unsalted butter, softened<\/p>\n

3\/4 cup granulated sugar, plus
\n1\/4 cup for rolling dough in<\/p>\n

1\/4 cup packed dark brown sugar<\/p>\n

1\/4 cup molasses<\/p>\n

1 large egg<\/p>\n

11 mins
\n48<\/p>\n","protected":false},"excerpt":{"rendered":"

Molasses Ginger Cookies Stale spices will yield a flat-tasting cookie, so make sure your spices aren’t too old.\u00a0 When you open up the jar of ground ginger it should really smell like ginger !\u00a0 Ditto for the cinnamon.\u00a0 And no amount of pre-ground nutmeg will beat the flavor of freshly grated.\u00a0 If you bake these cookies for the time suggested, they will be slightly chewy in the center and crisp around the edge.\u00a0 If you prefer them crunchy all over, bake for about 2 minutes longer. METHOD: PREHEAT the oven to 350\u00b0 F.\u00a0 Line 1 or 2 cookie sheets with parchment paper. WHISK together the flour, baking soda, salt ginger, cinnamon, allspice, and nutmeg in a medium bowl. USING an electric mixer, beat the butter in a large bowl until creamy.\u00a0 Add the 3\/4 cup of the granulated sugar and add the brown sugar and beat until filly blended.\u00a0 Beat in the molasses, then the egg.\u00a0 With the beaters on low speed, mix in the flour mixture until fully incorporated. The dough will be soft. PLACE the remaining 1\/4 cup of the granulated sugar into a shallow bowl.\u00a0 Pinch off clumps of dough and roll into 1 inch balls.\u00a0 Roll each ball in the sugar to coat fully.\u00a0 Place the balls about 2 inches apart on the prepared sheet(s).\u00a0 Bake for 11 to 12 minutes or until the cookies still appear soft, even a little wet looking in the center.\u00a0 If using 2 sheets, rotate them from top to bottom and from front to back about halfway through the baking.\u00a0 Let the cookies cool on the sheet for 2 minutes, then transfer to a rack to cool. STORE in an airtight container for up to 1 week: or freeze for up to 2 months. 2 cups all purpose flour 1 teaspoon baking soda 1\/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1\/4 teaspoon ground allspice 1\/4 teaspoon freshly grated nutmeg 12 teaspoons ( 1 1\/2 sticks ) unsalted butter, softened 3\/4 cup granulated sugar, plus 1\/4 cup for rolling dough in 1\/4 cup packed dark brown sugar 1\/4 cup molasses 1 large egg 11 mins 48<\/p>\n","protected":false},"author":1,"featured_media":880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,43],"tags":[49,71,44,162,163,73,164],"class_list":["post-2397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","tag-baking","tag-cookies","tag-desserts","tag-ginger-cookies","tag-hand-rolled-cookies","tag-holiday-cookies","tag-molasses-cookies"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/2397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=2397"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/2397\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/880"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=2397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=2397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=2397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}