Connect with us

imported

Molasses-Gingerbread Cookies

MOLASSES-GINGERBREAD COOKIES
5 ½ cups flour
1 teaspoon baking soda
4 teaspoons ground ginger
1 ½ teaspoons salt
4 teaspoons cinnamon
½ teaspoon ground cl

Avatar

Published

on

MOLASSES-GINGERBREAD COOKIES

5 ½ cups flour

1 teaspoon baking soda

4 teaspoons ground ginger

1 ½ teaspoons salt

4 teaspoons cinnamon

½ teaspoon ground cloves

1 teaspoon grated nutmeg

1 cup marijuana butter*

1 cup packed dark-brown sugar

2 large eggs

1 ½ cups unsulfured molasses, room temperature

Whisk together flour, baking soda, salt and spices in a medium bowl. Beat butter and sugar with a mixer on medium-high until fluffy. Add eggs, one at a time, beating well after each one. Beat in molasses. Reduce mixer speed to low and gradually add flour mixture and beat until just combined. Divide dough into three equal portions, wrap in plastic, and refrigerate for one hour.

Preheat oven to 350 degrees. Roll out the dough to a ¼-inch thickness on a sheet of wax paper covered with flour. Brush off excess flour, slide wax paper and dough onto a baking sheet and freeze for 15 minutes. Cut into desired shapes, transfer to wax paper-lined baking sheet and freeze another 15 minutes. Put the cookies into the oven and bake for six minutes. Remove sheet from oven and tap firmly on counter to flatten the cookies. Return to oven, rotating sheets, and bake six to eight minutes more, until crisp but not darkened. Cool on sheets on wire racks until set, about two hours.