Ginger Cookies: In the bowl of
your electric mixer (or with a hand mixer), beat the butter and sugar until
light and fluffy (about 2 - 3 minutes). Add the molasses, egg
whites,
and vanilla extract and beat until incorporated. In a separate bowl
whisk together the
flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix
until well combined. Cover the batter with plastic wrap and chill in the
refrigerator for at least an hour, or until firm.
Preheat
your
oven to 350 degrees F (180 degrees C). Line two baking sheets with
parchment paper.
Place about
1 cup (200 grams) of granulated white sugar in a medium sized bowl. When
the batter has chilled sufficiently, roll into 1 inch (2.5 cm) (15 grams) balls. Then
roll the cookie balls into the sugar, coating them thoroughly. Place on
your baking sheet, spacing about 2 inches (5 cm) apart. Then, with the bottom of a glass,
gently flatten the cookies slightly. Bake for about 8 - 10 minutes or until the
cookies are firm around the edges but are still a little soft in the centers. (The longer the cookies bake, the more
crisp they will be.) Cool on a wire rack. Cover and store in an airtight
container for several days or they can be frozen.
Makes about 48 cookies.
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Ginger
Cookies:
1 cup (225 grams) unsalted
butter, at room temperature
1 cup (205 grams)
firmly packed light brown
sugar
1/4 cup (60 ml)
(90 grams) unsulphured molasses
2 large egg whites
(60 grams), at room temperature
1/2 teaspoon
(1 gram) pure vanilla extract (optional)
2 2/3 cups (345 grams) all purpose
flour
2 teaspoons
(10 grams)
baking soda
1/2
teaspoon (2 grams) salt
1 teaspoon
(2 grams) ground cinnamon
1 teaspoon
(2 grams) ground ginger
1/2 teaspoon
(1 gram) ground cloves
Garnish:
1 cup (200 grams)
granulated white sugar
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