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Ginger Molasses Cookies

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  • Total: 72min
    Preparation: 27min
    Cooking: 15min
    Wait: 30min
  • Portions: 12.00
  • Difficulty: Easy

Utensils

  • Bowl
  • Whisk
  • Handmixer
  • Mixer
  • Baking dish
  • Parchment Paper
  • Baking Sheet

Nutritional information 249kcal = 1,043kj /per portion

  • 249.27 Energy
  • 90.74 Milligrams Calcium
  • 3.56 Grams Protein
  • 0.05 Milligrams Vitamin C
  • 0.11 International unit Vitamin D
  • 36.70 Grams Carbohydrates
  • 1.16 Grams Fiber
  • 475.42 Milligrams Sodium
  • 10.01 Grams Fats
  • 2.05 Grams Saturated Fats

Ingredients

  • 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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