from Cooking Light Magazine, Dec 2017 issue
Ingredients
2 c all-purpose flour
1 c whole wheat flour
3/4 c packed brown sugar
4 tsp ground ginger
1 tbsp ground cinnamon
3/4 tsp baking soda
1/2 tsp kosher salt
3/4 c unsalted butter, softened
3/4 c molasses
1 tbsp whole milk
1/4 c granulated sugar
1/4 c powdered sugar
Directions
Place first 7 ingredients in the bowl of a mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm.
Preheat oven to 350 degrees.
Line 3 baking sheets with parchment paper. Shape dough into 36 balls (about 1 tbsp each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets. Bake at 350 degrees for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging.
Observations
Two things to keep in mind with this recipe:
1. You need two hours to chill the dough before you cook it! That means you can't whip it up right when the kids get home from school so take the extra time into account when you're planning.
2. If you leave these cookies in the oven until you think they are done they will probably end up hard. So remember to take them out when they are still a little soft in the center.
Boys rating: 4.5 stars
1 c whole wheat flour
3/4 c packed brown sugar
4 tsp ground ginger
1 tbsp ground cinnamon
3/4 tsp baking soda
1/2 tsp kosher salt
3/4 c unsalted butter, softened
3/4 c molasses
1 tbsp whole milk
1/4 c granulated sugar
1/4 c powdered sugar
Directions
Place first 7 ingredients in the bowl of a mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm.
Preheat oven to 350 degrees.
Line 3 baking sheets with parchment paper. Shape dough into 36 balls (about 1 tbsp each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets. Bake at 350 degrees for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging.
Observations
Two things to keep in mind with this recipe:
1. You need two hours to chill the dough before you cook it! That means you can't whip it up right when the kids get home from school so take the extra time into account when you're planning.
2. If you leave these cookies in the oven until you think they are done they will probably end up hard. So remember to take them out when they are still a little soft in the center.
Boys rating: 4.5 stars
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