| Carbohydrates | 36.7 g |
| Energy | 249.3 kcal |
| Fats | 10 g |
| Fiber | 1.2 g |
| Protein | 3.6 g |
| Saturated Fats | 2.1 g |
| Sodium | 475.4 mg |
-
Total
72 -
difficulty
Easy
Ginger Molasses Cookies
By Janille O'Brien
Utensils
-
Baking dish
-
Bowl
-
Whisk
-
Mixer
-
Baking Sheet
-
Handmixer
-
Parchment Paper
Ingredients
Portions: 12
- 2 1/2 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 4 Teaspoons Ginger Powder
- 1 Teaspoon Cinnamon Powder (optional)
- 1 Teaspoon Salt
- 3/4 Cup Margarine (room temperature)
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar (plus an additional 1/4 cup for rolling)
- 2 Tablespoons Molasses
- 2 tablespoons CARNATION® Full Cream Evaporated Milk
- 1 large Egg
Instructions
- 1.In a bowl combine flour, baking soda, ginger powder, cinnamon powder and salt. Set aside.
- 2.Using a hand/stand mixer, cream margarine, brown sugar and granulated sugar and molasses until well combined.
- 3.Add, Evaporated Milk and egg, scraping down the sides when necessary.
- 4.Add flour mixture 1 cup at a time and mix just until there are no more streaks of flour (approx. 2 minutes) Set aside in the fridge for at least 30 minutes.
- 5.Place additional ¼ cup of sugar into a bowl and set aside. Using a tablespoon, scoop chilled cookie dough and shape them into balls. Toss in the sugar and place on a parchment paper lined baking sheet.
- 6.Bake in a 350°F/180°C oven for 12-15minutes. Bottoms should be brown and crisp.
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