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unsulfured molasses light brown sugar baking soda butter ground ginger ground cinnamon salt ground cloves egg flour ginger
Viewed: 13 - Published at: 9 years agoIngredients
- 3/4 cup unsulfured molasses
- 3/4 cup light brown sugar
- 1 1/2 tsp. baking soda
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 3/4 tsp. ground ginger
- 2 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 38 tsp. ground cloves
- 1 large egg, beaten
- 4 1/4 cups unbleached all-purpose flour
- 23 cup crystallized ginger, finely chopped
Method
- Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan.
- Remove from heat, and stir in baking soda.
- Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted.
- Stir in egg, then flour, and mix until no white streaks remain.
- Add crystallized ginger.
- Line workspace with 10-inch-long sheet plastic wrap.
- Roll out still-warm dough to 3/8-inch thickness on plastic wrap.
- Cover with plastic wrap, and place on baking sheet.
- Repeat with remaining dough.
- Chill 10 minutes, or up to 8 hours.
- Preheat oven to 350F, and line baking sheets with parchment paper.
- Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets.
- Press scraps together and repeat.
- (If dough is too warm, refrigerate 10 minutes.)
- Bake 10 minutes, or until firm to touch.
- Serve warm, or transfer to wire rack to cool completely.
