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Photo: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Prep Time:20 minsTotal Time:1 hr 35 minsServings:12Jump to Nutrition Facts
Prep Time:20 minsTotal Time:1 hr 35 minsServings:12
Prep Time:20 mins
Prep Time:
20 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupsall-purpose flour1cupspelt flour4teaspoonsground ginger, divided1 ½teaspoonsbaking soda1teaspoonground cinnamon¾teaspoonsalt¼teaspoonground cloves½cupunsalted butter, softened½cuppacked dark brown sugar½cupgranulated sugar, divided¼cupdark or unsulfured molasses1large egg
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsall-purpose flour
1cupspelt flour
4teaspoonsground ginger, divided
1 ½teaspoonsbaking soda
1teaspoonground cinnamon
¾teaspoonsalt
¼teaspoonground cloves
½cupunsalted butter, softened
½cuppacked dark brown sugar
½cupgranulated sugar, divided
¼cupdark or unsulfured molasses
1large egg
DirectionsWhisk all-purpose flour, spelt flour, 2 teaspoons ginger, baking soda, cinnamon, salt and cloves in a large bowl until combined.Beat butter, brown sugar and 1/4 cup granulated sugar in a large bowl with an electric mixer on medium speed until combined, about 3 minutes. Add molasses and egg; beat until combined, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; gradually beat in the flour mixture until combined, about 1 minute. Cover and refrigerate for 30 minutes.Position racks in upper and lower thirds of oven; preheat to 375°F . Line 2 large rimmed baking sheets with parchment paper. Combine the remaining 2 teaspoons ginger and 1/4 cup granulated sugar in a small bowl.Shape the chilled dough evenly into 24 balls (about 1 heaping tablespoon each). Roll each ball in the ginger-sugar mixture until well coated. Arrange 2 inches apart on the prepared baking sheets. Bake until browned and edges are set, about 12 minutes, rotating the baking sheets between the top and bottom racks halfway through cook time. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.Equipment:Parchment paperOriginally appeared: EatingWell.com, December 2021
Directions
Whisk all-purpose flour, spelt flour, 2 teaspoons ginger, baking soda, cinnamon, salt and cloves in a large bowl until combined.Beat butter, brown sugar and 1/4 cup granulated sugar in a large bowl with an electric mixer on medium speed until combined, about 3 minutes. Add molasses and egg; beat until combined, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; gradually beat in the flour mixture until combined, about 1 minute. Cover and refrigerate for 30 minutes.Position racks in upper and lower thirds of oven; preheat to 375°F . Line 2 large rimmed baking sheets with parchment paper. Combine the remaining 2 teaspoons ginger and 1/4 cup granulated sugar in a small bowl.Shape the chilled dough evenly into 24 balls (about 1 heaping tablespoon each). Roll each ball in the ginger-sugar mixture until well coated. Arrange 2 inches apart on the prepared baking sheets. Bake until browned and edges are set, about 12 minutes, rotating the baking sheets between the top and bottom racks halfway through cook time. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.Equipment:Parchment paper
Whisk all-purpose flour, spelt flour, 2 teaspoons ginger, baking soda, cinnamon, salt and cloves in a large bowl until combined.
Beat butter, brown sugar and 1/4 cup granulated sugar in a large bowl with an electric mixer on medium speed until combined, about 3 minutes. Add molasses and egg; beat until combined, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; gradually beat in the flour mixture until combined, about 1 minute. Cover and refrigerate for 30 minutes.
Position racks in upper and lower thirds of oven; preheat to 375°F . Line 2 large rimmed baking sheets with parchment paper. Combine the remaining 2 teaspoons ginger and 1/4 cup granulated sugar in a small bowl.
Shape the chilled dough evenly into 24 balls (about 1 heaping tablespoon each). Roll each ball in the ginger-sugar mixture until well coated. Arrange 2 inches apart on the prepared baking sheets. Bake until browned and edges are set, about 12 minutes, rotating the baking sheets between the top and bottom racks halfway through cook time. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.
Equipment:
Parchment paper
Originally appeared: EatingWell.com, December 2021
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Nutrition Facts(per serving)243Calories9gFat39gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
