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Categories:
butter sugar brown sugar molasses egg fresh gingerroot flour ground cinnamon baking soda ground cloves cayenne pepper salt ground nutmeg ground white pepper turbinado
Viewed: 45 - Published at: 6 years agoIngredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1 large egg, room temperature
- 1-1/2 teaspoons minced fresh gingerroot
- 2-1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon each ground white pepper, cardamom and coriander
- 3/4 cup turbinado (washed raw) sugar
Method
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the molasses, egg and ginger. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom and coriander; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle.
- Roll into 1-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased
- Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
