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Crunchy Ginger Molasses Cookies #Author Marathon
Crunchy Ginger Molasses Cookies #Author Marathon

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Make smart decisions when grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to get home immediately and eat something good. Fill your pantry shelves with healthy foods. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to crunchy ginger molasses cookies #author marathon recipe. You can cook crunchy ginger molasses cookies #author marathon using 9 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Crunchy Ginger Molasses Cookies #Author Marathon:
  1. Provide 11/2 teaspoon ground ginger
  2. Get 1 teaspoon ground cinnamon
  3. Use 1/2 teaspoon baking soda
  4. Take 1/4 teaspoon salt
  5. You need 1/4 teaspoon nutmeg
  6. You need 1/4 teaspoon ground black pepper
  7. Provide 1/2 cup unsalted butter softened 1/3 Cup cup dark brown sugar
  8. You need 4 Tablespoons molasses
  9. Prepare 1 large egg yolk
Instructions to make Crunchy Ginger Molasses Cookies #Author Marathon:
  1. In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
  2. In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min.
  3. Add the egg yolk and molasses and blend until well combined, about 1 minute.
  4. Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do.
  5. Pour the dough onto an unfloured work surface; gently knead until it comes together.
  6. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. - Refrigerate for at least 3 hours or overnight.
  7. Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment.
  8. Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out.
  9. Arrange the slices about 1 inch apart on the baking pans.
  10. Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
  11. Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.

Today I bring you a recipe for one of my favorite EVER cookies, crinkled ginger molasses cookies. I developed these specifically so that they're a cross. I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that just resulted in them becoming more crispy and browned a little more.

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