Food recipes
Extra Spicy Ginger Molasses Cookies
Extra Spicy Ginger Molasses Cookies Ingredients: wheat flour, white, all-purpose, unenriched salt, table spices, ginger, ground leavening agents, baking soda spices, cloves, ground spices, nutmeg, ground spices, cinna...
Extra Spicy Ginger Molasses Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
spices, cinnamon, ground
molasses
butter, without salt
sugars, brown
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
Directions:
1.
In a medium sized bowl, mix flour, salt, ginger, baking soda, cloves, nutmeg, and cinnamon.
Set aside.
2.
In your mixer (or in a bowl with an hand beater), beat molasses, butter, and brown sugar.
Set aside.
3.
In a separate bowl, combine the hot water and rum.
4.
Slowly and alternately add the flour and hot water/rum mixture into the creamed mixture.
Once combined, separate dough into two disks and place each in plastic wrap.
Refrigerate for at least two hours.
5.
Preheat your oven to 375F.
6.
Flour a dry surface and roll out one disk at a time until about 1/4 inch thick.
Cut the dough into large round cookies.
Keep the other disk in the fridge until you are ready for it.
7.
Prepare a baking sheet with parchment paper and place your cookies on this to bake.
The cookie will not spread too much, so you do not need to worry about placing them too closely together.
8.
Bake cookies for 10-12 minutes, and immediately sprinkle with sugar once out of the oven.
9.
Cool on a wire rack and then enjoy with a giant, cold glass of milk!
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
spices, cinnamon, ground
molasses
butter, without salt
sugars, brown
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
Directions:
1.
In a medium sized bowl, mix flour, salt, ginger, baking soda, cloves, nutmeg, and cinnamon.
Set aside.
2.
In your mixer (or in a bowl with an hand beater), beat molasses, butter, and brown sugar.
Set aside.
3.
In a separate bowl, combine the hot water and rum.
4.
Slowly and alternately add the flour and hot water/rum mixture into the creamed mixture.
Once combined, separate dough into two disks and place each in plastic wrap.
Refrigerate for at least two hours.
5.
Preheat your oven to 375F.
6.
Flour a dry surface and roll out one disk at a time until about 1/4 inch thick.
Cut the dough into large round cookies.
Keep the other disk in the fridge until you are ready for it.
7.
Prepare a baking sheet with parchment paper and place your cookies on this to bake.
The cookie will not spread too much, so you do not need to worry about placing them too closely together.
8.
Bake cookies for 10-12 minutes, and immediately sprinkle with sugar once out of the oven.
9.
Cool on a wire rack and then enjoy with a giant, cold glass of milk!