Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, crunchy ginger molasses cookies #author marathon. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Crunchy Ginger Molasses Cookies #Author Marathon is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Crunchy Ginger Molasses Cookies #Author Marathon is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook crunchy ginger molasses cookies #author marathon using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Crunchy Ginger Molasses Cookies #Author Marathon:

1. Prepare 11/2 teaspoon ground ginger
2. Prepare 1 teaspoon ground cinnamon
3. Prepare 1/2 teaspoon baking soda
4. Get 1/4 teaspoon salt
5. Prepare 1/4 teaspoon nutmeg
6. Take 1/4 teaspoon ground black pepper
7. Get 1/2 cup unsalted butter softened 1/3 Cup cup dark brown sugar
8. Get 4 Tablespoons molasses
9. Prepare 1 large egg yolk

Instructions 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.

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