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Crunchy Ginger Molasses Cookies #Author Marathon
Crunchy Ginger Molasses Cookies #Author Marathon

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Drink water, not other beverages. Having a soda or cup of coffee from time to time won’t hurt you too badly. It will be, however, a bad idea to solely drink soda or coffee. Ingesting water instead of other kinds of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories away from your diet— without having to resort to terrible tasting diet food. Effective weight loss efforts often depend solely on water ingestion.

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We hope you got benefit from reading it, now let’s go back to crunchy ginger molasses cookies #author marathon recipe. To make crunchy ginger molasses cookies #author marathon you need 9 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Crunchy Ginger Molasses Cookies #Author Marathon:
  1. Provide 11/2 teaspoon ground ginger
  2. You need 1 teaspoon ground cinnamon
  3. Use 1/2 teaspoon baking soda
  4. Use 1/4 teaspoon salt
  5. Get 1/4 teaspoon nutmeg
  6. Prepare 1/4 teaspoon ground black pepper
  7. Prepare 1/2 cup unsalted butter softened 1/3 Cup cup dark brown sugar
  8. Provide 4 Tablespoons molasses
  9. Get 1 large egg yolk
Steps to make Crunchy Ginger Molasses Cookies #Author Marathon:
  1. In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
  2. In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min.
  3. Add the egg yolk and molasses and blend until well combined, about 1 minute.
  4. Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do.
  5. Pour the dough onto an unfloured work surface; gently knead until it comes together.
  6. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. - Refrigerate for at least 3 hours or overnight.
  7. Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment.
  8. Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out.
  9. Arrange the slices about 1 inch apart on the baking pans.
  10. Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
  11. Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.

Today I bring you a recipe for one of my favorite EVER cookies, crinkled ginger molasses cookies. I developed these specifically so that they're a cross. I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that just resulted in them becoming more crispy and browned a little more.

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