Recipe courtesy of Gale Gand
Molasses Crisps
- Level: Easy
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 87
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 47
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
1 large eggs
1/4 cup molasses
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1 3/4 cups all-purpose flour
Directions
- In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.
- In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.
- Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.