Small Batch Ginger Cookies
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Four soft molasses and ginger cookies rolled in sugar before baking.
Ingredients
- 3 tbsp salted butter softened
- ¼ cup granulated sugar PLUS 1 tbsp for rolling
- 1 large egg yolk
- 1 tbsp molasses
- ½ cup all-purpose flour
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp baking soda
- ⅛ tsp ground cloves
- ⅛ tsp salt
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F and line a baking sheet.
- Beat the butter with the ¼ cup of sugar for about 1 minute, until smooth. Mix in the egg yolk and molasses.
- In another bowl, whisk the flour, ginger, cinnamon, baking soda, cloves, and salt. Stir them into the butter mixture to make a dough.
- Roll the dough into balls about 1½ inches across and roll each in the remaining 1 tablespoon of sugar. Set them 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, until lightly browned. Cool on a rack.
Nutrition
Serving: 51g | Calories: 217kcal | Carbohydrates: 29g | Protein: 2.6g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 226mg | Potassium: 107mg | Fiber: 0.6g | Sugar: 17g | Vitamin A: 349IU | Vitamin C: 0mg | Calcium: 26mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cookies; egg yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.